CREAMY PUMPKIN PASTA
This Creamy Pumpkin Pasta is delicious & flavorful, perfect for a hearty weeknight meal!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pasta
Time 30m
Number Of Ingredients 13
Steps:
- In a saucepan, cook onion, garlic, sage, thyme, and chili flakes in butter over medium heat until tender.
- Add flour and cook 1-2 minutes. Stir in broth a little bit at a time until smooth. Simmer 1 minute.
- Add pumpkin and heavy cream. Simmer uncovered until slightly thickened, about 5 minutes.
- Meanwhile, cook pasta al dente in salted water according to package directions. Drain well, reserving 1 cup of the pasta water.
- Toss pasta with sauce, adding reserved pasta water a little at a time if needed. Top with parmesan cheese and parsley.
Nutrition Facts : Calories 676 kcal, Carbohydrate 101 g, Protein 19 g, Fat 22 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 462 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
BEEF AND PUMPKIN LASAGNA
Weight Watchers: 9pp per serve (1 slice out of 9 slices)
Provided by Karina - Cafe Delites
Number Of Ingredients 19
Steps:
- Preheat the oven to 200C | 390F. Heat the oil in a large sized pan over medium heat. Add the onion and garlic and panfry until onion is transparent (1-2 minutes).
- Add the carrots and capsicums/peppers, pan frying until soft; add the beef, and cook stirring while breaking up the meat until browned. Stir through parsley, Passata, tomato paste, sugar and stock powder. Season with salt to taste; remove from heat and set aside.
- Melt the butter in a medium sized saucepan on low heat. Add the flour and whisk it the butter until lump free and smooth. Add a small amount of milk at a time (about 1/4 cup each time), whisking until smooth and combined between each interval. (Add 1/4 cup more than the suggested 2 cups to reach your desired consistency if you need too). Stir through salt to taste.
- Spray a large oven proof baking dish with nonstick spray and wipe excess over with a paper towel
- Spoon about 1 1/ 2 cups of the beef sauce around the base of the pan.
- Layer with 3 sheets on top and about 1½ cup of meat sauce over the sheets. Arrange pumpkin slices over the meat sauce; spoon half the ricotta evenly over the sauce and half the mozzarella cheese.
- Repeat to create another layer with the 3 remaining lasagna sheets; the remaining sauce; remaining pumpkin slices and ricotta. Spoon the Béchamel over the ricotta and top with the mozzarella cheese.
- Cover with foil and bake for 40 minutes. Remove foil and change the oven setting to grill/broil on medium heat to brown the top. Remove from oven and let stand for 10-15 minutes before slicing and serving.
Nutrition Facts : Calories 314 kcal, Carbohydrate 30.4 g, Protein 25.3 g, Fat 12.4 g, Fiber 3.2 g, ServingSize 1 serving
PUMPKIN PASTA
Tasty! Connor approved!
Provided by ConnorsMom
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 20m
Yield 3
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.
Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g
CREAMY PUMPKIN PASTA
Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!
Provided by Honeypot
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
- Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.
Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g
PUMPKIN PASTA WITH BEEF
The combination of pumpkin with pasta is terrific and i always look forward to the fall holidays for this great treat. Great year round as well.
Provided by ScottySauce
Categories Penne
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.
- COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.
Nutrition Facts : Calories 661.1, Fat 26, SaturatedFat 12.2, Cholesterol 134.8, Sodium 1468, Carbohydrate 62.5, Fiber 8.1, Sugar 10.1, Protein 46
BACON & PUMPKIN PASTA
Try something different with a bacon & pumpkin pasta
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Pasta, Side dish, Supper
Time 30m
Number Of Ingredients 8
Steps:
- Heat a heavy-based saucepan, add 1 tbsp olive oil and pancetta or bacon, then cook for a few mins. Add remaining oil and the onion. Cook for 5 mins, until the onion softens and the pancetta is crispy.
- Stir in the butter, then tip in the pumpkin or squash and sage. Mix well to combine, then season. Cover and cook for 6-8 mins, stirring occasionally until the pumpkin is soft, but not falling apart.
- Meanwhile, cook the pasta according to pack instructions. Drain and add to the pumpkin mixture. Stir in the parmesan and season. Serve in pasta bowls sprinkled with extra parmesan.
Nutrition Facts : Calories 634 calories, Fat 27 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 81 grams carbohydrates, Fiber 5 grams fiber, Protein 23 grams protein, Sodium 2 milligram of sodium
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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