Creamy Pumpkin Alfredo Pasta
Creamy Pumpkin Alfredo Pasta is a rich and decadent dish that combines the smooth, velvety texture of Alfredo sauce with the warm, earthy flavor of pumpkin. This delightful fusion not only highlights the seasonal taste of pumpkin but also provides a comforting and indulgent meal that’s perfect for fall or any time of the year.
| Ingredient | Quantity |
|---|---|
| Fettuccine pasta | 12 oz |
| Canned pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Parmesan cheese | 1 cup, grated |
| Butter | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley (for garnish) | Optional |
- Cook the fettuccine pasta according to package instructions. Drain and set aside.
- In a large pan, melt the butter over medium heat and sauté the minced garlic until fragrant.
- Stir in the pumpkin puree, heavy cream, nutmeg, salt, and black pepper; cook until heated through.
- Gradually add in the grated Parmesan cheese, stirring until smooth and creamy.
- Toss the cooked pasta into the pumpkin Alfredo sauce until well-coated.
- Serve immediately, garnished with fresh parsley if desired. Enjoy!
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Pumpkin and Sage Ricotta Stuffed Shells
Pumpkin and Sage Ricotta Stuffed Shells is a delightful twist on a classic Italian dish, featuring large pasta shells filled with a creamy pumpkin and ricotta cheese mixture, flavored with aromatic sage. This comforting and flavorful meal is perfect for a cozy fall dinner or any occasion when you want to impress your guests with a delicious homemade pasta dish.
| Ingredient | Quantity |
|---|---|
| Jumbo pasta shells | 12-15 shells |
| Canned pumpkin puree | 1 cup |
| Ricotta cheese | 1 cup |
| Parmesan cheese | 1/2 cup, grated |
| Fresh sage leaves | 1 tablespoon, chopped |
| Egg | 1 large |
| Salt | To taste |
| Black pepper | To taste |
| Marinara sauce | 2 cups |
| Mozzarella cheese | 1 cup, shredded |
- Preheat the oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a mixing bowl, combine pumpkin puree, ricotta cheese, grated Parmesan, chopped sage, egg, salt, and black pepper until well-blended.
- Spread 1 cup of marinara sauce on the bottom of a baking dish.
- Fill each pasta shell with the pumpkin and ricotta mixture and arrange them in the baking dish.
- Pour the remaining marinara sauce over the stuffed shells and sprinkle shredded mozzarella on top.
- Cover the dish with foil and bake for 25 minutes, then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let cool slightly before serving. Enjoy your delicious Pumpkin and Sage Ricotta Stuffed Shells!
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Spicy Pumpkin Arrabbiata
Spicy Pumpkin Arrabbiata is a zesty and vibrant pasta dish that combines the rich flavors of pumpkin with the spicy kick of arrabbiata sauce. This dish transforms traditional Italian pasta with the creamy texture of pumpkin and the heat from red pepper flakes, making it a perfect option for those who enjoy a bit of spice in their meals. It’s easy to prepare and ideal for a weeknight dinner or to impress friends at a gathering.
| Ingredient | Quantity |
|---|---|
| Spaghetti or penne pasta | 12 oz |
| Canned pumpkin puree | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic | 3 cloves, minced |
| Crushed red pepper flakes | 1 teaspoon |
| Canned crushed tomatoes | 1 can (14 oz) |
| Fresh basil | 1/4 cup, chopped |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/2 cup |
- Cook pasta according to package instructions until al dente; reserve 1 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil over medium heat; add minced garlic and sauté for 1-2 minutes until fragrant.
- Stir in crushed red pepper flakes and canned crushed tomatoes; simmer for 5 minutes.
- Add pumpkin puree, mixing well, and pour in reserved pasta water until desired consistency is reached.
- Toss the cooked pasta into the sauce, then season with salt and black pepper. Mix in freshly chopped basil.
- Serve the spicy pumpkin arrabbiata topped with grated Parmesan cheese. Enjoy!
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One-Pot Pumpkin Pasta Primavera
One-Pot Pumpkin Pasta Primavera is a delightful and colorful dish that celebrates the flavors of fall with a healthy twist. This recipe combines the earthiness of pumpkin with an array of fresh vegetables, all cooked in one pot for an easy and flavorful meal. Perfect for weeknight dinners, this dish is both nourishing and satisfying, making it a great option for family or friends alike.
| Ingredient | Quantity |
|---|---|
| Fusilli or farfalle pasta | 12 oz |
| Canned pumpkin puree | 1 cup |
| Olive oil | 2 tablespoons |
| Onion | 1, diced |
| Garlic | 2 cloves, minced |
| Bell pepper | 1, chopped |
| Zucchini | 1, sliced |
| Carrot | 1, julienned |
| Vegetable broth | 4 cups |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Grated Parmesan cheese | 1/2 cup |
| Fresh parsley | 1/4 cup, chopped |
- In a large pot, heat olive oil over medium heat and sauté the diced onion and minced garlic until translucent.
- Add the chopped bell pepper, sliced zucchini, and julienned carrot; cook for 3-4 minutes until they begin to soften.
- Stir in the canned pumpkin puree, pasta, vegetable broth, Italian seasoning, salt, and black pepper; bring to a boil.
- Reduce heat and cover; let it simmer for about 10-12 minutes, stirring occasionally, until pasta is al dente and sauce has thickened.
- Remove from heat and mix in grated Parmesan cheese and chopped parsley before serving. Enjoy your One-Pot Pumpkin Pasta Primavera!
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Pumpkin and Spinach Lasagna
Pumpkin and Spinach Lasagna is a comforting and hearty dish that combines layers of rich pumpkin puree, fresh spinach, and creamy cheese, all nestled between sheets of pasta. This vibrant dish offers a delicious twist on traditional lasagna, making it a perfect choice for a filling dinner or a cozy gathering with family and friends. Packed with nutrients and flavor, it showcases the best of autumn’s bounty.
| Ingredient | Quantity |
|---|---|
| Lasagna noodles | 12 sheets |
| Canned pumpkin puree | 2 cups |
| Fresh spinach | 4 cups |
| Ricotta cheese | 15 oz |
| Mozzarella cheese | 2 cups, shredded |
| Parmesan cheese | 1 cup, grated |
| Egg | 1 large |
| Garlic | 2 cloves, minced |
| Olive oil | 1 tablespoon |
| Italian seasoning | 1 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
- Preheat the oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat; add minced garlic and sauté until fragrant. Stir in fresh spinach and cook until wilted, then remove from heat.
- In a bowl, combine the canned pumpkin puree, ricotta cheese, egg, Italian seasoning, salt, and black pepper. Mix well.
- In a baking dish, spread a thin layer of the pumpkin mixture on the bottom, then layer lasagna noodles, spinach, and mozzarella cheese. Repeat the layers, finishing with noodles topped with the remaining pumpkin mixture and a sprinkle of Parmesan cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 15-20 minutes until the cheese is bubbly and lightly golden. Allow to cool for a few minutes before serving. Enjoy your Pumpkin and Spinach Lasagna!
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Pumpkin Mac and Cheese
Pumpkin Mac and Cheese is a delightful twist on the classic comfort food, combining creamy cheese sauce with the rich, earthy flavors of pumpkin. This dish is perfect for autumn, offering a cozy and satisfying meal that’s sure to please both adults and kids alike. With its vibrant color and delicious taste, Pumpkin Mac and Cheese will quickly become a family favorite.
| Ingredient | Quantity |
|---|---|
| Elbow macaroni | 8 oz |
| Canned pumpkin puree | 1 cup |
| Sharp cheddar cheese | 2 cups, shredded |
| Milk | 1 cup |
| Butter | 4 tablespoons |
| All-purpose flour | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Nutmeg | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Bread crumbs | 1/2 cup |
| Parmesan cheese | 1/4 cup, grated |
- Cook macaroni according to package instructions; drain and set aside.
- In a saucepan, melt butter over medium heat, then whisk in flour, cooking for about 1 minute until lightly golden.
- Gradually whisk in milk, followed by pumpkin puree, garlic powder, onion powder, nutmeg, salt, and black pepper. Cook until thickened.
- Stir in cheddar cheese until melted and smooth, then combine with cooked macaroni.
- Transfer to a baking dish, top with bread crumbs and Parmesan cheese, and bake at 350°F (175°C) for 20-25 minutes until bubbly and golden. Enjoy your Pumpkin Mac and Cheese!
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Pumpkin Pesto Pasta With Toasted Walnuts
Pumpkin Pesto Pasta With Toasted Walnuts is a vibrant and flavorful dish that marries the earthy sweetness of pumpkin with the nutty richness of pesto, creating a unique and delightful meal. This pasta is perfect for fall and can be served warm or cold, making it a versatile choice for any occasion. Topped with toasted walnuts, it provides a crunchy contrast and an extra layer of flavor, making it a perfect addition to your recipe repertoire.
| Ingredient | Quantity |
|---|---|
| Pasta (like spaghetti or penne) | 8 oz |
| Canned pumpkin puree | 1 cup |
| Basil pesto | 1/2 cup |
| Olive oil | 2 tablespoons |
| Garlic | 2 cloves, minced |
| Salt | To taste |
| Black pepper | To taste |
| Toasted walnuts | 1/2 cup |
| Grated Parmesan cheese | 1/4 cup |
| Fresh basil leaves | For garnish |
- Cook the pasta according to package instructions, then drain and return to the pot.
- In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
- Stir in the pumpkin puree and basil pesto, mixing well. Add salt and black pepper to taste.
- Pour the pumpkin pesto sauce over the cooked pasta and mix until evenly coated.
- Serve the pasta topped with toasted walnuts and a sprinkle of grated Parmesan cheese and fresh basil leaves. Enjoy your delicious Pumpkin Pesto Pasta!
