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The Ultimate Guide to 7 Pumpkin Pasta Recipes

Introduction: Pumpkin pasta, oh my! Fall has arrived, and it’s time to embrace the cozy flavors of the season. One delightful way to do that is by diving into the world of pumpkin pasta. You might think, “Pumpkin in pasta? Really?” Absolutely! It’s a delightful twist that adds a creamy, earthy depth to your favorite pasta dishes. In this ultimate guide, we’ll explore seven pumpkin pasta recipes that will make your taste buds dance with joy. So, grab your apron and get ready for a pumpkin-inspired culinary adventure!

Why Pumpkin Pasta?

Before we jump into these delectable recipes, you might wonder, “Why pumpkin pasta?” Well, pumpkin is not just for pies and lattes. Its sweet and savory notes add a unique twist to traditional pasta dishes.

Tips for Perfect Pumpkin Pasta: Before we wrap up our pumpkin pasta journey, let’s go over some tips to ensure your creations are nothing short of perfection.

The Ultimate Guide to 7 Pumpkin Pasta Recipes

Introduction: When the leaves start to turn and the air grows crisp, it’s time to embrace the rich, comforting flavors of fall. Pumpkin, a quintessential autumn ingredient, can be used in a myriad of ways beyond pies and lattes. In this ultimate guide, we’ll explore seven delectable pumpkin pasta recipes that are sure to elevate your seasonal dining experience. From creamy sauces to hearty stews, these dishes will leave you craving more. Let’s dive into the world of pumpkin-infused pasta delights.

Recipe 1: Creamy Pumpkin Alfredo

a wooden box filled with nuts next to a bottle of wine

Ingredients

12 oz fettuccine pasta
1 cup canned pumpkin puree
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
Fresh parsley for garnish

Directions

Cook the fettuccine pasta according to package instructions until al dente. Drain and set aside.

In a saucepan, heat the canned pumpkin puree over medium heat.

Add the heavy cream and minced garlic, stirring until well combined.

Stir in the grated Parmesan cheese and ground nutmeg. Continue to cook, stirring, until the sauce thickens.

Season with salt and black pepper to taste.

Toss the cooked pasta in the creamy pumpkin sauce.

Serve hot, garnished with fresh parsley.

Instructions

Cook the pasta according to package instructions. Drain and set aside.In a saucepan, melt the butter over medium heat.Stir in the pumpkin puree and cook for a few minutes.Add the heavy cream and continue to cook, stirring, until the mixture is heated through.Stir in the grated Parmesan cheese until the sauce is smooth and creamy.Season the sauce with ground nutmeg, salt, and pepper to taste.Pour the pumpkin alfredo sauce over the cooked pasta and toss to coat.

Garnish with fresh parsley if desired.

Serve this creamy pumpkin alfredo with a sprinkle of extra Parmesan cheese and enjoy the fall-inspired flavors.

Recipe 2: Pumpkin and Sage Ravioli

four red tomatoes and three orange fruits

Ingredients

16 oz pumpkin and sage ravioli
2 tablespoons unsalted butter
1/4 cup fresh sage leaves
1/4 cup chopped walnuts
Grated Pecorino Romano cheese for serving

Directions

Cook the pumpkin and sage ravioli according to package instructions. Drain and set aside.

In a skillet, melt the unsalted butter over medium heat.

Add the fresh sage leaves and chopped walnuts, sautéing until the butter turns golden and the sage becomes crispy.

Toss the cooked ravioli in the browned butter, sage, and walnuts.

Serve hot, sprinkled with grated Pecorino Romano cheese.

Instructions

Cook the pumpkin and sage ravioli according to package instructions. Drain and set aside.

In a skillet, melt the unsalted butter over medium heat.

Add the fresh sage leaves and cook for a minute or two until they become fragrant and crispy.

Add the cooked ravioli to the skillet and gently toss to coat with the sage-infused butter.

Season with salt and pepper to taste.

Sprinkle grated Parmesan cheese over the ravioli.

Serve this pumpkin and sage ravioli with an extra sprinkle of Parmesan cheese and enjoy the wonderful combination of flavors.

Recipe 3: Pumpkin and Spinach Stuffed Shells

white ceramic plate with sliced fruits

Ingredients

12 large pasta shells
1 cup canned pumpkin puree
1 cup ricotta cheese
1 cup chopped spinach, cooked and drained
1/2 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
Marinara sauce for serving

Directions

Cook the pasta shells according to package instructions until al dente. Drain and set aside.

In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, chopped spinach, grated mozzarella, grated Parmesan, ground nutmeg, salt, and black pepper.

Stuff each pasta shell with the pumpkin and spinach mixture.

Place the stuffed shells in a baking dish and cover with marinara sauce.

Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, until bubbly and golden.

Serve hot and enjoy!

Instructions

Cook the jumbo pasta shells according to package instructions. Drain and set aside.

In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, chopped fresh spinach, shredded mozzarella cheese, grated Parmesan cheese, egg, ground nutmeg, salt, and pepper.

Preheat your oven to 350°F (175°C).

Fill each cooked pasta shell with the pumpkin and spinach mixture.

Place the stuffed shells in a baking dish.

Pour marinara sauce over the stuffed shells.

Cover the dish with foil and bake for 20-25 minutes or until the shells are heated through.

Remove the foil and bake for an additional 5-10 minutes until the tops are golden and bubbly.

Serve these pumpkin and spinach stuffed shells with a sprinkle of extra Parmesan cheese and enjoy the comforting flavors.

Recipe 4: Pumpkin and Sausage Penne

sliced pie on white ceramic plate

Ingredients

12 oz penne pasta
1 lb Italian sausage, casings removed
1 cup canned pumpkin puree
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 teaspoon dried sage
Salt and black pepper to taste
Fresh basil for garnish

Directions

Cook the penne pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, cook the Italian sausage over medium heat, breaking it into crumbles until browned and cooked through. Drain any excess grease.

Add the canned pumpkin puree, chicken broth, heavy cream, grated Parmesan, dried sage, salt, and black pepper to the skillet. Stir until the sauce is creamy and well combined.

Toss the cooked penne pasta in the pumpkin and sausage sauce.

Serve hot, garnished with fresh basil.

Instructions

Cook the penne pasta according to package instructions. Drain and set aside.

In a skillet, cook the ground sausage over medium heat, breaking it into crumbles, until it’s browned and cooked through. Remove excess grease if needed.

Stir in the canned pumpkin puree, chicken broth, and heavy cream.

Cook, stirring, until the sauce is heated through.

Stir in the grated Parmesan cheese and ground sage.

Season the sauce with salt and pepper to taste.

Toss the cooked penne pasta in the pumpkin and sausage sauce.

Serve this pumpkin and sausage penne with an extra sprinkle of Parmesan cheese and savor the hearty, savory flavors.

Recipe 5: Pumpkin and Mushroom Risotto

Ingredients

1 1/2 cups Arborio rice
1 cup canned pumpkin puree
8 oz mushrooms, sliced
1/2 cup dry white wine
4 cups vegetable broth, heated
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon dried thyme
Salt and black pepper to taste
Fresh parsley for garnish

Directions

In a large skillet, heat the olive oil over medium heat. Add the sliced mushrooms and sauté until they release their moisture and become tender. Remove the mushrooms from the skillet and set them aside.

In the same skillet, add the minced garlic and Arborio rice. Sauté for a few minutes until the rice turns translucent.

Pour in the dry white wine and stir until it’s mostly absorbed by the rice.

Begin adding the heated vegetable broth one ladle at a time, stirring constantly and allowing the liquid to be absorbed before adding more. Continue this process until the rice is creamy and cooked to your desired consistency.

Stir in the canned pumpkin puree, grated Parmesan, dried thyme, salt, and black pepper.

Add the sautéed mushrooms back to the skillet and stir to combine.

Serve hot, garnished with fresh parsley.

Instructions

In a large saucepan, melt 1 tablespoon of unsalted butter over medium heat.

Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.

Stir in the Arborio rice and cook for a minute or two, stirring to coat the rice with butter.

If using, pour in the dry white wine and cook until it’s mostly absorbed by the rice.

Begin adding the warm broth, one ladle at a time, and stir until it’s absorbed by the rice before adding more. Continue this process until the rice is creamy and cooked to your desired level of doneness (about 18-20 minutes).

Stir in the canned pumpkin puree, sliced mushrooms, grated Parmesan cheese, and ground sage.

Season with salt and pepper to taste.

Remove the risotto from the heat and stir in the remaining 1 tablespoon of unsalted butter.

Serve this pumpkin and mushroom risotto with an extra sprinkle of Parmesan cheese and enjoy the rich and earthy flavors.

Recipe 6: Pumpkin and Sage Gnocchi

Ingredients

16 oz potato gnocchi
1/2 cup canned pumpkin puree
1/2 cup unsalted butter
8-10 fresh sage leaves
1/4 cup grated Pecorino Romano cheese
Salt and black pepper to taste

Directions

Cook the potato gnocchi according to package instructions. Drain and set aside.

In a skillet, melt the unsalted butter over medium heat.

Add the fresh sage leaves and sautéuntil the butter turns golden and the sage becomes crispy.

Toss the cooked gnocchi in the browned butter and sage.

Stir in the canned pumpkin puree and continue to cook until the sauce is heated through.

Season with salt and black pepper to taste.

Serve hot, sprinkled with grated Pecorino Romano cheese.

Instructions

Cook the pumpkin and sage gnocchi according to package instructions. Drain and set aside.

In a skillet, melt the unsalted butter over medium heat.

Add the cooked gnocchi to the skillet and cook for a few minutes until they become lightly golden.

Season with salt and pepper to taste.

Garnish with fresh sage leaves and a sprinkle of grated Parmesan cheese.

Serve this pumpkin and sage gnocchi and enjoy the delightful flavors of autumn.

Recipe 7: Pumpkin and Kale Farfalle

Ingredients

12 oz farfalle (bowtie) pasta
1 cup canned pumpkin puree
2 cups fresh kale, chopped
1/2 cup vegetable broth
1/4 cup chopped walnuts
2 tablespoons olive oil
2 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
Salt and black pepper to taste
Grated Parmesan cheese for serving

Directions

Cook the farfalle pasta according to package instructions until al dente. Drain and set aside.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about a minute.

Add the chopped kale and sauté until wilted.

Stir in the canned pumpkin puree and vegetable broth. Simmer for a few minutes until the sauce is heated through.

Toss the cooked farfalle pasta in the pumpkin and kale sauce.

Sprinkle chopped walnuts over the top.

Serve hot, with grated Parmesan cheese as a garnish.

Instructions: Cook the farfalle pasta according to package instructions. Drain and set aside.

In a skillet, heat the olive oil over medium heat.

Add the minced garlic and red pepper flakes and sauté for a minute or until fragrant.

Stir in the canned pumpkin puree and chicken or vegetable broth.

Cook, stirring, until the sauce is heated through.

Add the chopped kale and cook until it’s wilted and tender.

Season the sauce with salt and pepper to taste.

Toss the cooked farfalle pasta in the pumpkin and kale sauce.

Sprinkle grated Parmesan cheese over the pasta.

Serve this pumpkin and kale farfalle with a sprinkle of extra red pepper flakes and enjoy the combination of creamy and slightly spicy flavors.

There you have it – a variety of pumpkin pasta recipes that are sure to delight your taste buds with the flavors of fall. Whether you prefer creamy, savory, or spicy, these pumpkin-based dishes offer a delightful culinary adventure. Enjoy your pumpkin pasta feast!

The Ultimate Guide to 7 Pumpkin Pasta Recipes

Pumpkin pasta is a delightful and unexpected way to celebrate the flavors of fall. The creamy, earthy goodness of pumpkin pairs perfectly with pasta, creating a comforting and satisfying meal. In this ultimate guide, we’ll explore seven pumpkin pasta recipes that will elevate your autumn dining experience. From simple classics to creative twists, these recipes are sure to become favorites in your kitchen.

Conclusion

There you have it, the ultimate guide to seven scrumptious pumpkin pasta recipes. Whether you’re a fan of classic creamy dishes or you like to spice things up, there’s a pumpkin pasta recipe here for you. So, don’t wait for Thanksgiving to enjoy the rich, comforting flavors of pumpkin. Get in the kitchen, whip up one of these recipes, and savor the magic of fall in every bite.

And remember, cooking is an adventure, so don’t be afraid to get creative. Add your twists, make it your own, and most importantly, have fun. Happy pumpkin pasta cooking!

These seven pumpkin pasta recipes offer a delightful array of flavors and textures, showcasing the versatility of this beloved autumn ingredient. From creamy and indulgent to light and flavorful, there’s a pumpkin pasta dish to suit every palate. Whether you’re hosting a fall gathering or simply craving a cozy dinner at home, these recipes are sure to impress and leave you yearning for more of that delightful pumpkin-infused goodness. Enjoy the flavors of the season!

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In this article, we’ve explored seven mouthwatering pumpkin pasta recipes. From the creamy goodness of Classic Pumpkin Alfredo to the spicy kick of Spicy Pumpkin Penne, there’s something for every palate. We’ve even taken a detour into the world of homemade Pumpkin and Sage Ravioli, indulgent Pumpkin Mac and Cheese, comforting Pumpkin Lasagna, and the decadent Pumpkin Carbonara. And for our vegan friends, we’ve shared a dairy-free delight with Vegan Pumpkin Pasta.

Throughout the article, we’ve sprinkled in tips to ensure your pumpkin pasta dishes turn out perfectly. So, embrace the flavors of fall and get creative in the kitchen. Your taste buds will thank you!

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The Ultimate Guide to 7 Pumpkin Pasta Recipes

The Ultimate Guide to 7 Pumpkin Pasta Recipes

Why Pumpkin Pasta?

The Ultimate Guide to 7 Pumpkin Pasta Recipes

Recipe 1: Creamy Pumpkin Alfredo

Ingredients

Directions

Instructions

Recipe 2: Pumpkin and Sage Ravioli

Ingredients

Directions

Instructions

Recipe 3: Pumpkin and Spinach Stuffed Shells

Ingredients

Directions

Instructions

Recipe 4: Pumpkin and Sausage Penne

Ingredients

Directions

Instructions

Recipe 5: Pumpkin and Mushroom Risotto

Ingredients

Directions

Instructions

Recipe 6: Pumpkin and Sage Gnocchi

Ingredients

Directions

Instructions

Recipe 7: Pumpkin and Kale Farfalle

Ingredients

Directions

Instructions: Cook the farfalle pasta according to package instructions. Drain and set aside.

The Ultimate Guide to 7 Pumpkin Pasta Recipes

Conclusion

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