Best Healthy Pumpkin Pasta Recipes
HEALTHY PUMPKIN PASTA
The sweet, fibrous flesh of autumn pumpkins just begs to be roasted. Nutritious and versatile, pumpkins are the perfect anchor for a hearty pasta dish with anchovies and toasted walnuts.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Peel pumpkin and cut into 1-inch chunks (about 4 cups). Toss with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and the honey. Roast on a baking sheet until tender, about 45 minutes.
- Meanwhile, bring a pot of well-salted water to a boil. Add pasta and cook according to package directions.
- While pasta is cooking, heat remaining 2 tablespoons olive oil, garlic, and anchovies (optional) in a skillet over medium-high heat until fragrant, about 1 minute. Add walnuts and pumpkin. Toss to combine and heat through. Set aside.
- Drain pasta, reserving 1 cup cooking water. Toss pasta with 1/2 cup cooking water and stir in parsley and Parmesan cheese. Season with salt and pepper, and drizzle with olive oil. Transfer to a bowl, and toss well with walnut and pumpkin mixture. Serve immediately.
Nutrition Facts : Calories 521 g, Cholesterol 11 g, Fat 5 g, Fiber 7 g, Protein 16 g, Sodium 516 g
HEALTHY CREAMY KABOCHA (PUMPKIN) PASTA
No cream in a creamy pasta sauce! Can be vegan! at the bottom is my variationI used sweet potatoes instead of pumpkin and soy milk instead of milk. Although the recipe is for four servings, it can be easily made for one person, or more than four.I made it sweet instead by adding a packet of sweet n low. This comes from a Japanese website. Thanks, Mianbao for translating from Japanese to English. I just had to post the recipe because I know people are trying to eat healthy.
Provided by dcwang wang
Categories Yam/Sweet Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Peel kabocha (pumpkin) or sweet potatoes and cut into 1cm cubes.
- Microwave 4 to 5 min (I steamed).
- Puree the cooked kabocha, consumme, and milk in a blender/food processor.
- Cook spaghetti acording to package directions, in boiling water with a pinch of salt.
- Make the topping.
- Slice the onion vertically
- Remove bottoms of stems of shimeji and cut into 1-cm lengths.
- Heat oil in frying pan and saute the onion over low-medium heat, until it is wilted.
- Add shimeji mushrooms.
- Heat pureed kabocha mixture into pan.
- Add basil.
- Add water if necesssary.
- Salt to taste or (swweet n low).
- Turn off heat and place on mixed spaghetti.
- If desired, make a well in the center of each portion, and place some topping vegetables.
- If doing my variation, just heat pan and heat the pureed sweet potato mixture.
Nutrition Facts : Calories 772.5, Fat 5.5, SaturatedFat 1.8, Cholesterol 6.8, Sodium 175.5, Carbohydrate 151.2, Fiber 8.9, Sugar 7.6, Protein 28.5
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