PUMPKIN & SAGE PASTA
Rachael treats her first celebrity guest ever, Diane Sawyer, to Pumpkin & Sage Pasta.
Provided by Rachael Ray
Number Of Ingredients 18
Steps:
- Heat a medium non-stick skillet over medium-high heat
- Add EVOO and brown the sausage, breaking it up with the back of a spoon
- While the sausage cooks, place a large pot over high heat and bring to a boil for the pasta
- Once boiling, add salt and the pasta and cook to al dente according to package directions
- Transfer sausage to a paper towel-lined plate, and add the onion and garlic
- Cook over moderate heat until tender but not brown
- Add the wine and return the sausage to the skillet, continue to cook a couple of minutes
- Add the chicken stock, heavy cream, sage and pumpkin
- Bring up to a bubble and simmer until thick, a couple of minutes
- Add the pasta and cheese and season with the nutmeg
- Toss to coat the pasta with the sauce
- Taste and check seasoning, add salt and pepper to taste
- Serve the pasta garnished with a sprinkle of chives
PUMPKIN & SAGE SPAGHETTI
This recipe marries the flavours of northern Italy with the pasta of the south to create a delicious vegetarian supper dish
Provided by Claudia Roden
Categories Dinner, Main course
Time 45m
Number Of Ingredients 7
Steps:
- Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
- While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
- Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.
Nutrition Facts : Calories 573 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 1 grams sugar, Fiber 5 grams fiber, Protein 17 grams protein, Sodium 0.83 milligram of sodium
PUMPKIN SAGE PASTA RECIPE BY TASTY
Here's what you need: cooking oil, white onion, garlic, red pepper flakes, dried sage, almond milk, pumpkin puree, salt, pepper, nutmeg, whole wheat pasta
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
- Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
- Add the cooked pasta and and stir to coat.
- Serve warm.
- Enjoy!
Nutrition Facts : Calories 121 calories, Carbohydrate 19 grams, Fat 4 grams, Fiber 4 grams, Protein 3 grams, Sugar 5 grams
PASTA WITH PUMPKIN AND SAUSAGE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 25
Steps:
- Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
- Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.
- Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and sage leaves.
- Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
- Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.
PUMPKIN SAGE PASTA
This recipe came from the Rachael Ray show. I made it last night and thought it was good, but changed a few things. I will note my changes and as she says, feel free to change it to your liking as well.
Provided by KristiJoy
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat a medium, non-stick skillet over medium-high heat.
- Add extra virgin olive oil and brown the sausage, breaking it up.
- Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. Cook over moderate heat until tender but not brown.
- Add the wine and return the sausage to the skillet, continue to cook a couple of minutes.
- Add the chicken stock, heavy cream, sage, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
- Add the pasta and cheese tossing to coat the pasta with the sauce.
- Add salt and pepper to taste.
- Serve and garnish with a sprinkle of chives.
Nutrition Facts : Calories 731.7, Fat 51.9, SaturatedFat 21.4, Cholesterol 147.3, Sodium 1412.1, Carbohydrate 32.1, Fiber 3.9, Sugar 4.5, Protein 29.9
PUMPKIN PASTA
Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
- For the pasta: Put the flour and pumpkin puree in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
- Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).
- Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
- For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.
QUICK PUMPKIN-SAGE PASTA
The vegan chef Lindsay S. Nixon is giving Well readers a sneak peek at her new cookbook, "Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan Recipes." This is a great way to use up leftover pumpkin. It whips up as quickly as you can boil pasta and really captures the taste of autumn.
Provided by Tara Parker-Pope
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Cook pasta according to package instructions.
- Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
- Taste, adding more sage if desired, plus salt and pepper to taste.
- Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
- Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.
Nutrition Facts : @context http, Calories 251, UnsaturatedFat 1 gram, Carbohydrate 54 grams, Fat 2 grams, Fiber 5 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 559 milligrams, Sugar 3 grams
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
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