Creamy Pumpkin Alfredo Pasta
Creamy Pumpkin Alfredo Pasta is a delightful dish that perfectly encapsulates the flavors of autumn. The creamy sauce, made with pumpkin puree, garlic, and Parmesan cheese, beautifully coats the pasta, creating a comforting meal ideal for chilly evenings. This dish can be prepared in under 30 minutes, making it a fantastic option for weeknight dinners or cozy gatherings.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or penne) | 8 oz |
| Pumpkin puree | 1 cup |
| Heavy cream | 1 cup |
| Garlic, minced | 2 cloves |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tbsp |
| Nutmeg, grated | 1/4 tsp |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley (for garnish) | Optional |
Cooking Instructions:
- Cook the pasta according to package instructions until al dente; drain and set aside.
- In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the pumpkin puree, heavy cream, nutmeg, salt, and black pepper; stir to combine and simmer for 3-5 minutes.
- Stir in the grated Parmesan cheese until melted and smooth.
- Toss the cooked pasta in the creamy pumpkin sauce until thoroughly coated.
- Serve hot, garnished with fresh parsley and additional Parmesan cheese if desired.
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Pumpkin and Sage Fettuccine
Pumpkin and Sage Fettuccine is a simple yet flavorful dish that combines the earthy taste of pumpkin with the aromatic freshness of sage. This pasta celebrates the flavors of autumn by featuring a light, herb-infused sauce that beautifully complements the fettuccine. It’s a perfect choice for a cozy dinner or a festive gathering when you want to impress your guests without too much hassle.
| Ingredients | Quantity |
|---|---|
| Fettuccine pasta | 8 oz |
| Pumpkin puree | 1 cup |
| Fresh sage leaves, chopped | 1/4 cup |
| Heavy cream | 1/2 cup |
| Garlic, minced | 2 cloves |
| Olive oil | 2 tbsp |
| Parmesan cheese, grated | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Cook the fettuccine according to package directions until al dente, then drain and set aside.
- In a large skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
- Add the pumpkin puree, heavy cream, chopped sage, salt, and black pepper; mix well and simmer for 3-4 minutes.
- Stir in the grated Parmesan cheese until the sauce is smooth and creamy.
- Toss the cooked fettuccine in the pumpkin sage sauce until evenly coated.
- Serve hot, garnished with additional sage and Parmesan, if desired.
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One-Pan Pumpkin Pasta Bake
One-Pan Pumpkin Pasta Bake is a comforting and hearty dish that combines the richness of pumpkin with a variety of spices and cheeses, all baked together to create a deliciously creamy and satisfying meal. This all-in-one dish is not only easy to prepare but also ideal for chilly autumn evenings, making it a perfect choice for family dinners or gatherings.
| Ingredients | Quantity |
|---|---|
| Pasta (shells or penne) | 12 oz |
| Pumpkin puree | 1 cup |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 1 1/2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Vegetable broth | 2 cups |
| Garlic, minced | 2 cloves |
| Onion, chopped | 1 medium |
| Italian seasoning | 1 tsp |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a large oven-safe skillet, sauté the onion and minced garlic until softened.
- Stir in the pumpkin puree, ricotta cheese, vegetable broth, Italian seasoning, salt, and black pepper until well combined.
- Add the pasta to the skillet, ensuring it’s submerged in the sauce, and bring to a simmer.
- Sprinkle the shredded mozzarella and Parmesan cheese over the top.
- Cover the skillet with foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
- Let it cool slightly before serving and enjoy!
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Spicy Pumpkin Penne Arrabbiata
Spicy Pumpkin Penne Arrabbiata is a vibrant and flavorful dish that marries the earthy sweetness of pumpkin with the bold spices of traditional Arrabbiata sauce. This dish is perfect for those looking to add a bit of warmth and spice to their autumn dinners, making it an excellent option for gatherings or cozy meals at home.
| Ingredients | Quantity |
|---|---|
| Penne pasta | 12 oz |
| Pumpkin puree | 1 cup |
| Olive oil | 2 tablespoons |
| Garlic, minced | 4 cloves |
| Red chili flakes | 1 teaspoon |
| Canned tomatoes, crushed | 1 can (28 oz) |
| Vegetable broth | 1 cup |
| Salt | to taste |
| Fresh basil, chopped | 1/4 cup |
| Parmesan cheese, grated | 1/2 cup |
| Black pepper | to taste |
Cooking Instructions:
- Cook the penne pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil and sauté the minced garlic until fragrant.
- Stir in red chili flakes and pumpkin puree, mixing well.
- Add the crushed tomatoes and vegetable broth; season with salt and pepper, and bring to a simmer.
- Combine the cooked penne with the sauce, ensuring the pasta is thoroughly coated.
- Remove from heat and mix in the fresh basil.
- Serve topped with grated Parmesan cheese and extra basil if desired. Enjoy!
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Pumpkin and Ricotta Stuffed Shells
Pumpkin and Ricotta Stuffed Shells are a deliciously creamy and comforting dish that’s perfect for autumn dinners. These large pasta shells are filled with a savory mixture of pumpkin and ricotta cheese, then baked in a rich marinara sauce, resulting in a satisfying meal that brings warmth and flavor to the table. This dish is not only visually appealing but also showcases the seasonal goodness of pumpkin.
| Ingredients | Quantity |
|---|---|
| Jumbo pasta shells | 20 shells |
| Pumpkin puree | 1 cup |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 1 cup |
| Parmesan cheese, grated | 1/2 cup |
| Egg | 1 large |
| Fresh sage, chopped | 2 tablespoons |
| Marinara sauce | 2 cups |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- Cook the jumbo pasta shells according to package instructions; drain and set aside.
- In a bowl, combine pumpkin puree, ricotta cheese, half the mozzarella, Parmesan cheese, egg, fresh sage, salt, and pepper.
- Fill each cooked shell with the pumpkin and cheese mixture.
- Spread a layer of marinara sauce in a baking dish and place the stuffed shells on top.
- Pour the remaining marinara sauce over the shells and sprinkle with the remaining mozzarella.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 10 minutes until golden and bubbly. Enjoy!
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Pumpkin Spinach Lasagna
Pumpkin Spinach Lasagna is a comforting and hearty dish that perfectly blends the rich flavors of autumn. This layered pasta dish features tender lasagna noodles, creamy pumpkin puree, sautéed spinach, and a blend of cheeses, all baked together to create a delicious and satisfying meal. It’s perfect for family gatherings or cozy dinners with friends.
| Ingredients | Quantity |
|---|---|
| Lasagna noodles | 12 sheets |
| Pumpkin puree | 2 cups |
| Fresh spinach, chopped | 4 cups |
| Ricotta cheese | 1 cup |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | 1 cup |
| Egg | 1 large |
| Olive oil | 2 tablespoons |
| Garlic, minced | 2 cloves |
| Nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Preheat your oven to 375°F (190°C).
- In a skillet, heat olive oil over medium heat and sauté garlic until fragrant. Add chopped spinach and cook until wilted. Season with salt, pepper, and nutmeg. Set aside.
- In a bowl, mix pumpkin puree, ricotta cheese, egg, and a pinch of salt and pepper.
- Spread a thin layer of pumpkin mixture in the bottom of a baking dish. Layer with lasagna noodles, sautéed spinach, and a sprinkle of mozzarella.
- Repeat layers until all ingredients are used, ending with noodles topped with pumpkin mixture and remaining mozzarella and Parmesan cheese.
- Cover with foil and bake for 25 minutes, then uncover and bake for an additional 15 minutes until cheese is bubbly and golden. Let it rest before serving. Enjoy!
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Roasted Garlic Pumpkin Pasta
Roasted Garlic Pumpkin Pasta is a delightful autumn dish that combines the sweet and earthy flavors of roasted garlic and pumpkin with al dente pasta. This creamy, comforting meal is perfect for cozy dinners and is sure to impress your family and friends with its delicious taste and vibrant color.
| Ingredients | Quantity |
|---|---|
| Spaghetti or fettuccine | 12 ounces |
| Pumpkin puree | 1 cup |
| Roasted garlic (about 1 bulb) | 1 |
| Heavy cream | 1/2 cup |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 2 tablespoons |
| Sage leaves, chopped | 1 tablespoon |
| Nutmeg | 1/4 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, heat olive oil over medium heat and add roasted garlic, cooking until fragrant.
- Stir in pumpkin puree, heavy cream, and sage, mixing well to combine.
- Add cooked pasta to the skillet, tossing to coat with the sauce.
- Stir in grated Parmesan cheese, nutmeg, salt, and pepper. Mix until creamy and heated through.
- Serve warm, garnished with extra Parmesan and fresh sage if desired. Enjoy!
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Pumpkin Pesto Pasta
Pumpkin Pesto Pasta is a delightful twist on traditional pesto, bringing the rich, creamy flavor of pumpkin into the mix for a unique autumn-inspired dish. This vibrant pasta is not only visually appealing but also packed with nutrients, making it a perfect choice for a cozy dinner on a cool fall evening.
| Ingredients | Quantity |
|---|---|
| Pasta (penne or linguine) | 12 ounces |
| Pumpkin puree | 1 cup |
| Fresh basil leaves | 1 1/2 cups |
| Parmesan cheese, grated | 1/2 cup |
| Olive oil | 1/4 cup |
| Garlic cloves, minced | 2 |
| Pine nuts, toasted | 1/4 cup |
| Lemon juice | 1 tablespoon |
| Salt | to taste |
| Black pepper | to taste |
Cooking Instructions:
- Cook the pasta according to package instructions; drain and set aside.
- In a food processor, combine the pumpkin puree, basil, Parmesan cheese, olive oil, garlic, pine nuts, lemon juice, salt, and pepper; blend until smooth.
- Toss the cooked pasta with the pumpkin pesto until well coated.
- Serve warm, garnished with extra Parmesan and basil if desired. Enjoy!
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Shrimp and Pumpkin Pasta in Brown Butter
Shrimp and Pumpkin Pasta in Brown Butter is a decadent autumn dish that combines the succulent flavors of shrimp with the creamy richness of pumpkin, all enhanced by the nutty aroma of brown butter. This dish is perfect for bringing warm comfort to your dinner table while celebrating the essence of fall.
| Ingredients | Quantity |
|---|---|
| Pasta (fettuccine or spaghetti) | 12 ounces |
| Shrimp, peeled and deveined | 1 pound |
| Pumpkin puree | 1 cup |
| Unsalted butter | 6 tablespoons |
| Garlic cloves, minced | 3 |
| Fresh sage leaves, chopped | 1 tablespoon |
| Parmesan cheese, grated | 1/2 cup |
| Salt | to taste |
| Black pepper | to taste |
| Optional: crushed red pepper flakes | to taste |
Cooking Instructions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet, melt the butter over medium heat and cook until it turns golden brown, about 4-5 minutes.
- Add the minced garlic and chopped sage to the skillet; sauté for about 1 minute until fragrant.
- Add the shrimp to the skillet; season with salt, black pepper, and red pepper flakes (if using). Cook until the shrimp turn pink, about 2-3 minutes per side.
- Stir in the pumpkin puree and cooked pasta, mixing until everything is well combined and heated through.
- Serve warm, garnished with grated Parmesan cheese. Enjoy!
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Vegan Pumpkin Pasta With Chickpeas
Vegan Pumpkin Pasta with Chickpeas is a delightful and hearty dish that celebrates the flavors of autumn while catering to plant-based diets. This pasta dish combines the creaminess of pumpkin with the protein-packed benefits of chickpeas and is infused with spices to enhance its earthy taste. It’s a perfect option for cozy dinners when the weather starts to cool down.
| Ingredients | Quantity |
|---|---|
| Pasta (fusilli or penne) | 12 ounces |
| Pumpkin puree | 1 cup |
| Canned chickpeas, rinsed | 1 can (15 ounces) |
| Olive oil | 2 tablespoons |
| Onion, diced | 1 medium |
| Garlic cloves, minced | 3 |
| Vegetable broth | 1 cup |
| Ground cumin | 1 teaspoon |
| Ground cinnamon | 1/2 teaspoon |
| Salt | to taste |
| Black pepper | to taste |
| Fresh parsley, chopped (for garnish) | 2 tablespoons |
Cooking Instructions:
- Cook the pasta according to package instructions; drain and set aside.
- In a large skillet over medium heat, heat olive oil and sauté the diced onion until translucent, about 5 minutes.
- Add the minced garlic, ground cumin, and ground cinnamon; stir and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, canned chickpeas, and vegetable broth; bring to a simmer and cook for 5-7 minutes until heated through.
- Add the cooked pasta to the skillet, mixing well to combine. Season with salt and black pepper to taste.
- Serve warm, garnished with fresh parsley. Enjoy your vegan pasta feast!
