Best Creamy Pumpkin Pasta Bake Recipes
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 BAKE RECIPE BY TASTY
Here's what you need: olive oil, shallots, fresh sage, fresh thyme, ricotta cheese, pumpkin puree, milk, parmesan cheese, brown sugar, cinnamon, nutmeg, salt, pepper, fusilli pasta, mozzarella cheese
Provided by Tasty
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Cook the pasta according to package instructions. In the meantime, prepare the sauce.
- Place saucepan on medium heat. Coat with olive oil, then pour in shallots and cook until they begin to soften (3-5 minutes).
- Add sage and thyme, stir, and cook until fragrant.
- Bring heat down to low and add the pumpkin and ricotta. Stir until well-combined.
- Add milk, stir, add parmesan, stir.
- Add brown sugar, cinnamon, nutmeg, salt, and pepper, stir well-blended.
- Combine the sauce with cooked pasta and stir until evenly distributed.
- Scoop the pasta into a baking dish or a pumpkin, like we did! Top off with mozzarella cheese.
- Bake covered for 15-20 minutes (until cheese has melted).
- Then broil for a quick 2-3 minutes if you want the cheese on top to brown and get toasty. Keep on eye on it while it's broiling to make sure you don't overdo it. Serve immediately, before it gets cold.
- Enjoy!
Nutrition Facts : Calories 820 calories, Carbohydrate 106 grams, Fat 26 grams, Fiber 7 grams, Protein 38 grams, Sugar 14 grams
BAKED PUMPKIN AND CREAM PASTA
Provided by Rachael Ray : Food Network
Categories main-dish
Time 3h5m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock.
- Simmer the puree with the cream to thicken a bit; add half the cheese.
- In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.
- Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.
- Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.
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