pumpkin pasta

Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies. The BEST.

Pumpkin Rigatoni with Rosemary Walnut Crispies

butter

garlic,

pumpkin puree

broth

heavy cream

salt

lemon

rigatoni

walnuts, chopped

rosemary leaves

brown sugar (I

black pepper

Rosemary Walnut Crispies: 

Preheat oven to 375 degrees. Run the walnuts through a food processor until they have a chopped texture. Arrange chopped walnuts on a small sheet pan and toast in the oven for 8-10 minutes. Remove from the oven and toss with rosemary, butter, sugar, salt, and pepper. Set aside to cool.

Pasta: 

Cook according to package directions. Drain.

Pumpkin Alfredo Sauce

While the pasta cooks, heat the butter in a skillet over low heat. Add the garlic and saute until fragrant (do not brown the garlic &#8211; it tastes bitter). Add the pumpkin and broth; simmer until smooth. Add the cream and salt; simmer until the sauce coats the back of a spoon. Add a little squeeze of lemon juice if you&#8217;re into that. Add cooked pasta to the sauce.

Assemble

Serve pasta in shallow bowls with a sprinkle of the walnut crispies on top, and a little sprig of rosemary for a fancy garnish if, you know, you&#8217;re fancy.

This recipe looks like perfection. It's a chilly spring day here in South Africa, want to make this :)

Hey Lindsay. Really like this recipe. Easy nutritious and a great source of energy. I'm thinking to add Pumpkin rigatoni to my post work out meal :) thank you for sharing, the way you explain preparing these dishes are really fun and interesting. Keep up the good work. All the best wishes for the future, stay blessed.

Just made this tonight and it was DELICIOUS. The toasted walnut combo with the sweet was perfect. Will definitely be making again, and sharing with friends!

This was amazing, but my sauce came out super thin! Wondering where I went wrong? Maybe I'll add some flour to the butter next time. Anyway, like I said, still delicious and those crunchies are EVERYTHING!!

My husband made this last night and let me say it's so yummy! I do have a little feedback I'd like to share. He is a recipe follower to a tee, me not so much. He was going step by step and then once he had the crisp topping made and the sauce was thickening that's when he realized he should've cooked the pasta first. He reccomends moving up the step of boiling the pasta to while you're making the crisp topping so that you dont' have to wait for that and can gobble it down right away! Minor delay but it was worth the wait! Thanks, POY team!

I've bookmarked this too! What a great idea for a hearty fall meal. Pumpkin pasta is definitely worth a try!

Hi Thanks for sharing the information about the pumpkin its very delicious

This is absolutely delicious. Bring on Fall.

This was AMAZING!!!!! So so delicious. Love the sweet and savory combo. What is the best way to store the walnut crispies?

I love this recipe Lindsay &amp; pnchofyum!! Thank you so much, It was so good!!!. I enjoy that there is always nutrition facts after the recipe and that it makes my heart sing with every bite. I was so inspired, I had to share what really sparked my interest to find a new recipe

https://www.youtube.com/watch?v=5u6Zy81dsFc

Pumpkin Rigatoni with Rosemary Walnut Crispies! Silky, creamy, savory pumpkin-sauce-bathed rigatoni sprinkled with rosemary walnut crispies.

Full recipe: https://pinchofyum.com/pumpkin-rigatoni

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This cheesy Sage Pumpkin Pasta Bake is the ultimate grown-up, autumn casserole recipe. It's dotted with kale, topped with butter pecans, and smothered in an easy to make and healthy creamy pumpkin sauce.
| gluten-free + vegetarian |

Sage Pumpkin Pasta Bake with Kale and Butter Pecans

fusilli (gluten-free, if needed)

salted butter

pecans,

olive oil

red onion, thinly sliced

garlic, minced

kale

pumpkin

cottage cheese

sage

sea salt

each: black pepper and cayenne

mozzarella, grated

Cook the fusilli in a large pot of salted boiling water until al dente. Drain and toss with a little olive oil.

While the pasta is cooking prepare the rest of the meal. Melt the butter in a small frying pan over medium-high heat and add the pecans. Toast until they are fragrant, about 5 minutes.

Heat the olive oil in a large pan over medium-high heat. Add the onion and cook till soft, about 5 minutes. Add the garlic and kale and cook until the kale is wilted, about 2 minutes.

In a medium-sized bowl, mix the pumpkin, cottage cheese, sage, black pepper, and cayenne.

Spread a scoop of the pumpkin into the bottom of a casserole dish or ovenproof pot. Layer with 1/3 of the pasta, 1/3 of the pumpkin, 1/3 of the kale, and 1/3 of the mozzarella. Repeat 2 more times. Top the pasta with the buttered pecans and bake uncovered for 25 minutes, or until the pasta is hot and bubbling.

Tried this last night and I used half the pasta suggested and there was hardly enough of the pumpkin cheese mixture to spread. Also the cottage cheese didn’t melt so just random white cures everywhere. Very dry recipe with just half the pasta called for.  Pretty sad cause it’s not really tasty if the pasta isn’t in a creamy sauce like anticipated. Threw it out.

Delicious!! My husband and I couldn't stop eating it! I loved the contrast of the pecans to the creamy sauce and I thought the use of red onion was really unique. We are adding this to the fall dinner rotation!

We love this! I thought the pecans would be strange but everyone agreed that they made the recipe. Will make it again!

Ahhhh mazing. So so good. For my hubby I thew in some sausage instead of the pecans. Instant favorite for all of us including our one year old baby girl; who said, and I quote, " mmmmmmm" and cleaned her plate. 

Definitely a keeper! We loved it. I did change it up a bit:

Subbed smoked paprika for cayenne, since we're not huge fans of spicy hot. 
Put the cottage cheese and pumpkin in the blender to make it nice and smooth. 
And then I reserved a bit of mozzarella and the nuts, threw everything in the pasta pot, mixed it up, topped it with the cheese and nuts and popped it in the oven.

I didn't see much point in layering the ingredients. It's not lasagna, and I really did want the sauce and all the goodies well-integrated with the pasta. Also, I was running out of time and it seemed simpler to just mix it all up.

I made this tonight and was disappointed. The whole thing turned out super dry - I think it would help if the sauce was thinned down with almond milk or another liquid in the blender. I even made more sauce than was specified due to previous reviews but it still wasn’t enough. Bummed to have a whole heap of pasta that’s not very tasty :( 

A low FODMAP pumpkin pasta with pumpkin puree, lactose-free cream, spinach and parmesan cheese. Gluten-free and low lactose.

Low Fodmap Pumpkin Pasta

gluten-free penne

300 g (1 1/4 cup) pumpkin puree

tomato paste

ml (1/4 cup) lactose-free cream

175 ml (3/4 cup) low FODMAP stock

spinach

Pepper and salt

Parmesan cheese

Low FODMAP pumpkin pasta

Cook the pasta according to the instructions on the package.

Heat a splash of olive oil in a pan. Add the pumpkin puree, tomato puree and the lactose-free cream. Let it simmer for 5 minutes.

Add the stock little by little. You may not need everything. Add a large spoonful at a time and wait until it has been absorbed, then add another . The sauce is good if you have a nice sauce that is neither too thick nor too thin.

Add the spinach and toss until it has shrunk. Taste the sauce and season with salt and pepper.

Drain the pasta and divide between two plates, spoon the sauce on top.

Finely chop the walnuts. Serve the pasta with the chopped walnuts and parmesan cheese.

This looks really good!  I haven't seen a low-FODMAP recipe like this.  I'm going to give it a try :)
Colleen ~ FODMAPLife.com

This 20-minute creamy pumpkin pasta with toasted walnuts and spinach dish is as flavorful and&nbsp;nutritious. Serve it for a fall dinner party or quick weeknight meal.&nbsp;

Pumpkin Pasta with Toasted Walnuts and Spinach

pasta

tbsp Extra Virgin Olive Oil

fresh garlic, minced

tbsp half and half ((Swap in coconut milk

vegetable broth

nutmeg

black pepper and salt

baby spinach, heaping

walnuts

Parmesan cheese ((Optional; Use crushed walnuts

Cook the pasta according to package instructions. Drain and set aside but keep it warm.

While the pasta cooks, bring a large skillet to medium heat and add the olive oil and minced garlic. Cook just until fragrant. Whisk in the tomato paste, pumpkin, half and half until smooth. Add the vegetable broth, nutmeg, salt and pepper. Stir until combined. Let cook on low about 5 minutes.

Add the spinach. Cook until it lightly wilts.

Stir in pasta and toss to coat. Sprinkle with walnuts and Parmesan, if desired and serve.&nbsp;

Fall, pasta-fied! This creamy pumpkin sage pasta is full of yummy flavor and super quick to make. It's dairy-free, vegan, and gluten-free (if you use GF pasta).&nbsp;

Creamy Pumpkin Sage Pasta

fettuccine pasta

coconut milk

(13.5-ounce) can 100% pure pumpkin purée

garlic powder

pepper

pepitas (optional for garnish)

Cook the pasta according to the package instructions.

In a large pan, whisk together the coconut milk, pumpkin purée, sage, and garlic. Add salt and pepper to taste. I like a lot of pepper in mine!

Bring to a simmer on medium-high heat, then reduce to medium-low heat for 5-10 minutes - until thick and creamy!

Toss the pasta with the sauce and serve warm. For a fancy garnish and crunchy texture, sprinkle some roasted pepitas on top!

https://content.jwplatform.com/videos/4AtR38SE.mp4

Creamy Pumpkin Pasta

This simple pasta dish is the perfect fall recipe.  It is easy to make, packed with cozy fall flavors, and so comforting!

Sausage and Pumpkin Pasta

garlic

onion (finely chopped)

bay leaf (fresh

sage leaves

chicken stock (can

spinach leaves

red pepper flakes

salt and black pepper

pasta shells (cooked to al dente and drained)

Parmesan

Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan, add sausage and break up with spoon. Cook for a few minutes until warmed if using veggie chorizo crumbles and until lightly browned if using sausage. Add the garlic and onion. Sauté with sausage 3 to 5 minutes until the onions are tender.

Add bay leaf, sage, chicken stock, and pumpkin to the pan, stirring sauce until it starts to bubble. Reduce heat, and stir in cream and spinach. Season the sauce with nutmeg, red pepper, and salt and pepper, to taste. Simmer mixture 5 to 10 minutes to thicken sauce.

Return drained pasta to the pot you cooked it in. Remove the bay leaf from sauce and pour the sausage pumpkin sauce over pasta. Combine sauce and pasta and toss over low heat for 1 minute. Garnish the pasta with lots of shaved cheese and more sliced sage leaves and spinach.

Vegan Pumpkin Pasta with Spinach and Mushrooms is a delicious and healthy dinner ready in 30-minutes. Everyone will enjoy this flavorful pumpkin pasta sauce tossed with savory vegetables and whole grain noodles. 

Vegan Pumpkin Pasta with Spinach and Mushrooms

olive oil (divided)

thyme

rosemary

salt and black pepper (to taste)

mushrooms

235 ml vegetable broth

walnuts (to serve)

pumpkin oil (to serve (optional))

Preheat the oven to 180 ºC or 350 ºF. Chop the pumpkin into small chunks. The smaller you’ll chop them, the less time they will need in the oven to roast. You can also save time on chopping and just slice your pumpkin that will take you longer to roast, but will require less effort. Skip this step and the next one if you are using canned pumpkin puree.

Spread your pumpkin on a baking sheet and drizzle with a tablespoon of olive oil. Sprinkle with salt and pepper. Cut a top off a garlic head and place it on the tray. Add half of rosemary and thyme sprigs. Bake in the preheated oven for around 20-30 minutes (depending on how small you chopped them). It will be fork tender once it’s done.

Cook your pasta according to the instructions on the package until al dente. On your stovetop, heat the remaining tablespoon of olive oil in a large skillet. Sautée your chopped mushrooms for about 3 minutes over medium heat. Next, add the spinach and continue cooking until it’s softened. This usually takes about 4-5 minutes. Set it aside for just a moment.

Once the pumpkin is roasted, transfer it to a blender together with peeled roasted garlic, the rest of rosemary, thyme and nutmeg and pulse until smooth. Slowly add in your vegetable broth, one ladle at a time, until you like the consistency of the pumpkin sauce. Your sauce should be thicker than regular pumpkin soup once it&#039;s done.

Combine the pasta with mushrooms, spinach and pumpkin puree. Serve sprinkled with chopped walnuts and drizzled with pumpkin oil (optional but recommended). Enjoy!

Here's what you need: nut butter, pumpkin puree, coconut  oil, maple syrup, vanilla extract, pumpkin pie spice, flaky sea salt

Peanut Butter Pumpkin “Fudge” Recipe by Tasty

nut butter, of preference

coconut oil

maple syrup

vanilla extract

pumpkin pie spice, nutmeg

flaky sea salt,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium sauce pot over medium heat, combine nut butter, pumpkin, coconut oil, maple syrup, vanilla extract, pumpkin pie spice, and salt. Stir until smooth.

Pour onto a parchment paper-lined 8x8-inch (20x20cm) baking dish and smooth out evenly.

Sprinkle with sea salt for garnish (optional), cover and freeze for at least 2 hours, then switch to refrigerator for storage.

https://vid.tasty.co/output/56214/mp4_640x640/1507921547

A quick and easy fall pasta recipe with a creamy pumpkin sage sauce.

SPAGHETTI WITH PUMPKIN SAGE CREAM SAUCE

spaghetti

15 ml extra-virgin olive oil

medium white or yellow onion (finely diced)

60 ml white wine

182 g pumpkin puree

240 ml unsweetened almond or cashew milk

120 ml water

5 g ground sea salt,

Toppings

pepita seeds

Vegan parmesan

Bring a pot of water to a boil and cook the spaghetti/pasta according to the instructions on the package.

Heat the olive oil in the pan on medium heat and add the onion. Cook, stirring frequently, for 4 to 5 minutes, or until translucent and tender. Add the garlic and sage and stir to combine. Cook for 2 to 3 minutes, stirring frequently. Add the wine to deglaze the pan and stir. Cook for 2 minutes and remove from heat and let cool slightly.

Put the pumpkin, plant-based milk, onion and sage mixture, and pasta water in a high powered blender and blend until smooth and creamy. If you have a Blendtec blender use the Whole Foods – Soup setting for best results.

Wipe the pan that you cooked the onions in to remove any pieces of onion or garlic that may be left. Pour the cream sauce in the pan and salt and pepper. Bring to a low boil on medium-low heat. Add more pasta water if you want a thinner sauce.

Drain the pasta and add to the pan. Stir to coat the pasta. Plate and sprinkle any or all of the toppings over the pasta.

Store in a covered container in the refrigerator for up to 3 days. Stir in a little plant-based milk to make the sauce creamy when reheating.

This simple pumpkin pasta with just two ingredients is a quick and simple, but still delicious, fall dinner.

Fresh Pumpkin Pasta With Two Ingredients

all-purpose flour,

pumpkin puree (or about 1 2/3 cups homemade puree)

Pile the flour in the middle of a...

Pile the flour in the middle of a board or clean countertop. Make a well in the center, and add in the pumpkin puree.

Using clean hands, mix together the puree and...

Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky).

Divide the dough in half, covering one half...

Divide the dough in half, covering one half with a towel to keep it from drying out. Form remaining dough half into a disc.

Flour a rolling pin and roll out the...

Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts). Using a sharp knife or pizza cutter, cut into 1/4" wide strips. Repeat with remaining dough disc.

To cook pasta: bring to a boil two quarts...

To cook pasta: bring to a boil two quarts of salted water. Drop noodles into the water a few at a time. Cook for two minutes, or until all the noodles float. Drain and top with sauce.

https://www.youtube.com/watch?v=V5Awr3U-jmM

This simple pumpkin pasta with just two ingredients is a quick and simple, but still delicious, fall dinner. And it just so happens to be vegan!

GET THE RECIPE: https://wholefully.com/two-ingredient-fresh-pumpkin-pasta/
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Fresh Pumpkin Pasta

Cozy up this fall with a bowl of this pumpkin pasta. Cooked pasta is tossed in a creamy sauce made with pumpkin puree, brown butter and fresh sage leaves to create a delicious and comforting dinner that comes together in under 30 minutes.

Top 20 pumpkin pasta recipes from across the web

The most viewed pumpkin pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Peanut Butter Pumpkin “Fudge” Recip...

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Top 20 pumpkin pasta recipes from across the web

The most viewed pumpkin pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Pumpkin Rigatoni with Rosemary Waln...

Sage Pumpkin Pasta Bake with Kale a...

Low Fodmap Pumpkin Pasta

Pumpkin Pasta with Toasted Walnuts ...

Creamy Pumpkin Sage Pasta

Sausage and Pumpkin Pasta

Vegan Pumpkin Pasta with Spinach an...

Peanut Butter Pumpkin “Fudge” Recip...

SPAGHETTI WITH PUMPKIN SAGE CREAM S...

Fresh Pumpkin Pasta With Two Ingred...

Pumpkin Pasta

Vegan Pumpkin Mac and Cheese Bake

Pumpkin Pasta with Crispy Sage

15 Minute Healthy Creamy Pumpkin Pa...

Vegan Pumpkin Pasta

Pumpkin alla Vodka Pasta

One Pot Pumpkin Pasta

Pumpkin Pasta Sauce

Roasted Pumpkin and Garlic Pasta

Cheesy Pumpkin Ricotta Pasta Bake

The most viewed pumpkin pasta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine