Pumpkin Bean Spaghetti Food

CHEESY BAKED PUMPKIN PASTA WITH PANCETTA, KALE, AND WHITE BEANS

Steps:

• In a large skillet over medium heat, fry the pancetta until it's crisp, 8 to 10 minutes. Transfer to a paper towel-lined plate or rack to cool and discard all but approximately 2 tsp rendered fat.
• To the same pan, add the onion and 1/4 teaspoon salt. Sauté, stirring occasionally, for 5 to 7 minutes, until browned and fragrant. Add the garlic and red pepper flakes for the last minute and toast for just 20 to 30 seconds, before the garlic scorches.
• Add 2 Tbsp water to de-glaze the pan, scrape up any browned bits, and remove from the heat.
• While the onion cooks, fill a large pot of salted water and bring it to a boil.
• Preheat the oven to 450F and grease a rectangular baking dish with cooking spray.
• Add the kale to the boiling water and cook for just 2 minutes or so, until it's bright green and tender but not soft. Use a slotted spoon to transfer it to a colander.
• To the same pot, add the pasta and cook it a minute or two short of package instructions; it should be just shy of al dente.
• Reserve ¾ cup of pasta water and drain the pasta in the colander with the kale.
• In a large mixing bowl, combine the canned pumpkin with 1 cup shredded Gruyère or Cheddar. Season generously with black pepper.
• Whisk ½ cup pasta water into the pumpkin mix. It should be about the consistency of bechamel, thin enough to coat the pasta but not watery; if needed, add a bit more water.
• Fold in the pasta, kale, onions, pancetta and beans and stir well to coat.
• Transfer to the baking dish and sprinkle the remaining ½ cup shredded cheese over the top; finish with the breadcrumbs and spray with a bit of cooking spray to increase browning..
• Bake for 14 to 18 minutes, until the breadcrumbs are golden. For deeper browning, place 3 to 4 inches beneath your broiler and broil for 1 to 2 minutes, watching carefully to prevent burning.

VEGAN PUMPKIN PASTA SAUCE

Steps:

• Gather the ingredients.
• In a medium-sized pot or large frying pan, sauté garlic and onion in olive oil for 3 to 5 minutes.
• Add sage and heat for another minute.
• Reduce heat to low, and add soy milk and pumpkin. Stir gently to combine ingredients.
• Allow mixture to simmer until flavors are well-combined, about 8 to 10 minutes. Add salt, pepper, and walnuts or pine nuts if using, stirring to combine, and then remove from heat.
• Sprinkle top of the pasta with breadcrumbs or a vegan Parmesan cheese substitute.
• Serve over cooked pasta and enjoy.

CREAMY PUMPKIN PASTA

Steps:

• Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
• Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

PUMPKIN & BEAN SPAGHETTI

Steps:

• Heat the oil in a saucepan, then fry onions for 8 mins, until softened and just beginning to brown.
• Add the garlic and pumpkin, then fry for a further 5 mins, stirring occasionally. Stir in the tomatoes and stock.
• Bring to the boil, then cover and simmer for 15 mins, until the pumpkin is tender.
• Meanwhile, cook the spaghetti in a large pan of boiling water according to pack instructions.
• Add beans to the sauce, cook for 3-4 mins, until heated through, then season.
• Drain spaghetti well, return to pan, then stir in the sauce. Divide between serving bowls, then serve sprinkled with the cheese.