Penne Pasta With Pumpkin Alfredo Sauce Recipes

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PASTA WITH PUMPKIN AND SAUSAGE



Pasta with Pumpkin and Sausage image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 25

1 tablespoon extra-virgin olive oil, plus 1 tablespoon
1 pound bulk sweet Italian sausage
4 cloves garlic, cracked and chopped
1 medium onion, finely chopped
1 bay leaf, fresh or dried
4 to 6 sprigs sage leaves, cut into chiffonade, about 2 tablespoons
1 cup dry white wine
1 cup chicken stock, canned or paper container
1 cup canned pumpkin
1/2 cup (3 turns around the pan) heavy cream
1/8 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, ground or freshly grated
Coarse salt and black pepper
1 pound penne rigate, cooked to al dente
Romano or Parmigiano, for grating
Pumpernickel or whole grain bread, as an accompaniment
Spinach Salad with Apple and Red Onion, as an accompaniment, recipe follows
1 pound triple-washed spinach, de-stemmed
1 small Golden Delicious apple, quartered, cored, and sliced
1/4 small red onion, thinly sliced
1/4 cup olive oil
1 1/2 tablespoons (a couple of splashes) apple cider vinegar
1 teaspoon grain mustard
1 tablespoon (a good drizzle) honey
Coarse salt and black pepper

Steps:

  • Heat a large, deep nonstick skillet over medium high heat. Add 1 tablespoon of olive oil to the pan and brown the sausage in it. Transfer sausage to paper towel lined plate. Drain fat from skillet and return pan to the stove. Add the remaining tablespoon oil, and then the garlic and onion. Saute 3 to 5 minutes until the onions are tender.
  • Add bay leaf, sage, and wine to the pan. Reduce wine by half, about 2 minutes. Add stock and pumpkin and stir to combine, stirring sauce until it comes to a bubble. Return sausage to pan, reduce heat, and stir in cream. Season the sauce with the cinnamon and nutmeg, 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 sage leaves.
  • Serve pumpkin sausage pasta with pumpernickel or whole grain bread and Spinach Salad with Apple and Red Onion.
  • Place spinach, apple, and onion in a salad bowl. Place oil, vinegar, mustard and honey in a small plastic container and fit lid on container. Shake dressing to combine, 1 minute. Pour dressing over salad, toss, and season with salt and pepper, to taste.

PUMPKIN ALFREDO SAUCE



Pumpkin Alfredo Sauce image

This recipe was a nice way to use up some extra pumpkin we had available. Served it to one person who really enjoys pumpkin (myself) and one who doesn't, and both came away really liking it! Has enough flavor that the pumpkin makes itself known, but not so much that it overpowers the alfredo flavor or texture. Recipe makes enough to toss with one cooked 12 oz. box of pasta.

Provided by @m

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 7

2 tablespoons butter
9 sage leaves
1 cup heavy whipping cream
1 cup pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon grated Parmesan cheese

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
  • Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 7.7 g, Cholesterol 97.9 mg, Fat 28.6 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 17.9 g, Sodium 230.5 mg, Sugar 2.3 g

PENNE PASTA RECIPE IN ALFREDO SAUCE WITH ROASTED MUSHROOMS



Penne Pasta Recipe In Alfredo Sauce With Roasted Mushrooms image

The Roasted Mushroom Penne Pasta Recipe is a simple and wholesome pasta recipe made from freshly roasted mushrooms and tossed with a creamy Alfredo sauce. Alfredo sauce is different from the regular sauce that you would normally make with flour. This sauce is packed with flavors from the cream cheese, the cream, and herbs. The roasted mushrooms along with a hint of garlic and olive oil adds to the burst of flavors into this quick to make pasta. Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner. If you liked the Roasted Mushroom Penne Pasta Recipe, then you must our other Pasta Recipes : Penne Pasta Arrabiata Recipe/ Spicy Pasta in Red Sauce Pasta In Tomato Onion Chutney Recipe Delmonte Beetballs Pasta Recipe

Provided by Archana Doshi

Time 55m

Yield Makes: 4 Servings

Number Of Ingredients 9

300 grams Penne pasta
4 cloves Garlic , finely chopped
300 grams Button mushrooms , halved
1/4 cup Britannia Cream Cheese , or any flavour of your choice
1/2 cup Milk
1/2 cup Fresh cream
1/4 cup Parmesan cheese , grated
1/4 teaspoon Dry mix herbs
Salt and Pepper , to taste

Steps:

  • To begin making the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce, we will first cook the pasta.
  • In a large pot, add water and bring it to a boil. Once the water has boiled, add a teaspoon of salt.
  • Add the penne pasta to the boiling water and cook in the boiling water until it is al dente. This process should take a good 12-15 minutes.
  • Once the penne pasta has cooked, drain the water and run the cooked pasta under running water to stop the cooking process. Drizzle some oil on top of pasta and make sure to coat all of the pasta with the oil.
  • In a saucepan, add cream cheese, cream and milk. Add in salt, crushed black pepper and the mixed. herbs.
  • Stir on medium heat until the sauce begins to boil and the cream cheese is dissolved completely.
  • Turn off the heat and keep the alfredo sauce aside.
  • Now that the sauce is ready, we will stir fry the mushrooms. Heat a tablespoon of oil in a wok, add the chopped garlic and the mushrooms.
  • Sprinkle some salt and stir fry the mushrooms until lightly tender. Don't let the mushroom overcook, as it will get tossed along with the pasta and the sauce as well.
  • To the same wok in which you stir fried the mushrooms, stir in the cooked pasta and finally the cheesy white alfredo sauce.
  • Check the salt and spice levels and adjust to suit your taste. Stir fry the Roasted Mushroom Penne Pasta Recipe In Alfredo Sauce a for a couple of minutes and turn off the heat.
  • Finally stir in the grated parmesan cheese and serve the pasta, warm.
  • Serve the Roasted Mushroom Penne Pasta Recipe for a quick weeknight dinner along with a Zucchini Salad Recipe With Thai Hot Chili Dressing to make a delicious weekend dinner.

PUMPKIN & SAUSAGE PENNE



Pumpkin & Sausage Penne image

I once made this dish for my Italian father-in-law, who swears he'll eat pasta only with red sauce. He loved it! - Karen Cambiotti, Stroudsburg, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 14

3/4 cup uncooked penne pasta
2 Italian sausage links, casings removed
1/2 cup chopped sweet onion
1 garlic clove, minced
1 teaspoon olive oil
1/3 cup white wine or chicken broth
1 bay leaf
3/4 cup chicken broth
1/3 cup canned pumpkin
3 teaspoons minced fresh sage, divided
1/8 teaspoon each salt, pepper and ground cinnamon
Dash ground nutmeg
3 tablespoons half-and-half cream
2 tablespoons shredded Romano cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, breaking into crumbles. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 teaspoon., Cook and stir onion and garlic in oil and reserved drippings over medium-high heat until tender. Add wine and bay leaf. Bring to a boil; cook until liquid is reduced by half. Stir in the broth, pumpkin, 1-1/2 teaspoons sage and remaining seasonings; cook 1 minute longer. Add the cream and sausage; heat through. Remove bay leaf., Drain pasta; transfer to a large bowl. Add sausage mixture; toss to coat. Sprinkle with cheese and remaining sage.

Nutrition Facts : Calories 490 calories, Fat 23g fat (9g saturated fat), Cholesterol 61mg cholesterol, Sodium 950mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 4g fiber), Protein 21g protein.

PENNE WITH CREAMY PUMPKIN SAUCE



Penne with Creamy Pumpkin Sauce image

Canned pumpkin puree isn't only good for pie; here, it becomes a creamy sauce for penne, topped with deliciously crunchy fried rosemary.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 30m

Number Of Ingredients 10

12 ounces penne rigate (ridged), or other short pasta
Coarse salt
2 tablespoons olive oil
1 tablespoon fresh rosemary
1 can (15 ounces) pure pumpkin puree
1 garlic clove, minced
1/2 cup half-and-half
1/3 cup grated Parmesan
1 tablespoon white-wine vinegar
1/4 teaspoon red-pepper flakes, plus more for garnish (optional)

Steps:

  • Cook pasta in a large pot of boiling salted water until al dente. Reserve 2 cups pasta water; drain pasta and set aside.
  • In pasta pot, heat oil over medium. Add rosemary and fry, stirring, until starting to brown, 1 to 2 minutes. Using a slotted spoon, transfer rosemaryto a paper towel, leaving oil in pot.
  • Carefully (oil is hot and will spatter) add pumpkin puree, garlic, half-and-half, Parmesan, vinegar, red-pepper flakes, and 1 cup reserved pasta water to pot. Stir sauce until heated through, 2 to 3 minutes.
  • Add pasta to sauce, and toss to coat. If sauce is too thick, add some reserved pasta water. Season generously with salt. Serve pasta sprinkled with fried rosemary and, if desired, more red-pepper flakes.

PUMPKIN PASTA ALFREDO



Pumpkin Pasta Alfredo image

Delicious way to use up the other half of a 28-ounce can of pumpkin. Serve in bowls with a nice tart salad, such as watercress or escarole in a vinaigrette dressing.

Provided by Anonymous

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 6

Number Of Ingredients 10

1 (16 ounce) package linguine pasta
1 tablespoon olive oil
½ onion, chopped
1 tablespoon ground cumin
1 tablespoon Cajun seasoning
1 (12 ounce) package apple chicken sausage (such as Al Fresco®), sliced
½ (28 ounce) can pumpkin puree
1 (16 ounce) jar Alfredo sauce
½ cup milk
2 tablespoons Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
  • Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Stir in cumin and Cajun seasoning until fragrant, about 1 minute. Add sausage; cook and stir until browned, about 5 minutes. Stir in pumpkin and cook, stirring occasionally, until heated through, about 3 minutes.
  • Pour Alfredo sauce and milk into the skillet; cook, stirring well, until sauce is hot, 5 to 10 minutes. Add linguine and toss to coat with sauce. Serve garnished with Parmesan cheese.

Nutrition Facts : Calories 688.9 calories, Carbohydrate 66.8 g, Cholesterol 124.4 mg, Fat 36.9 g, Fiber 4.8 g, Protein 26.7 g, SaturatedFat 12.8 g, Sodium 1488.6 mg, Sugar 8.5 g

PENNE WITH PUMPKIN SAUCE



Penne With Pumpkin Sauce image

I had an abundance of pumpkins that I grew last year, so I tried this recipe from Gourmet Magazine and it was fantastic. The recipe calls for solid packed pumpkin, so feel free to use that if you don't have fresh pumpkin available. This recipe is scaled to serve 2, so adjust according to your needs. I hope you enjoy it!

Provided by Pianolady

Categories     Penne

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 medium onion, chopped fine
1/2 medium red bell pepper, chopped fine
2 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup canned solid-pack pumpkin (I would use a little more, but this is the amount the recipe calls for...)
1 cup chicken broth
1/2 cup water
2 tablespoons heavy cream
freshly grated nutmeg, to taste
1/2 lb penne pasta
3 tablespoons minced fresh parsley leaves
parmesan cheese, freshly grated,as an accompaniment

Steps:

  • In a large skillet cook the onion, bell pepper and garlic in the butter over moderate heat, stirring, until the vegetables are softened.
  • Stir in the pumpkin, broth, water, cream, nutmeg, and salt and pepper to taste.
  • Simmer the sauce, stirring occasionally, for 10 minutes.
  • While the sauce is simmering, in a kettle of boiling salted water, boil the penne until it is al dente.
  • Reserve 1 cup of the cooking water and drain penne well.
  • Add the penne to the sauce and cook the mixture over moderate heat, stirring and thinning with reserved water if needed, for 1 to 20 minutes or until pasta is well coated.
  • Stir parsley into pasta and serve with parmesan cheese, as desired.
  • Enjoy!

Nutrition Facts : Calories 626.4, Fat 20.5, SaturatedFat 11.4, Cholesterol 51.1, Sodium 546.2, Carbohydrate 102.1, Fiber 15.6, Sugar 4.9, Protein 12.9

PENNE PASTA WITH PUMPKIN ALFREDO SAUCE



PENNE PASTA WITH PUMPKIN ALFREDO SAUCE image

Categories     Vegetable     Thanksgiving     Healthy     Simmer

Yield 4 people

Number Of Ingredients 20

1/2 white onion finely chopped
1/2 green pepper (bell pepper) finely chopped
1 stalk celery finely chopped
1 medium sized Roma tomato
1 large garlic cloves, minced OR 2 tbsp of minced garlic from the jar
2 tbsp butter
1 whole pumpkin cubed
1 chicken breast cubed
mushrooms sliced
2 cups beef broth
1/2 cup of freshly chopped parsley
2 tbsp oregano
salt and black pepper to taste
2 tsp of ground cloves
1/2 lb of penne pasta
2 tbsp EVOO
1/2 c freshly squeezed lime juice
2 tbsp poultry seasoning
Crushed red peppers to taste
Parmesan as an accompaniment

Steps:

  • In a large skillet or wok cook the garlic, onion, bell pepper in the butter over moderate heat, stirring, until the vegetables are softened. add the tomato, salt, pepper,oregano, parsley and cloves- stir. Add the pumpkin cubes and let simmer on low heat until pumpkin starts to soften. Slowly add 1/2 c of the broth and return to moderate heat. stirring occasionally, approx. 10min. FOR THE CHICKEN: Wash chicken in water with lemon juice and garlic salt. Pat dry. Cube chicken breast. In a separate frying pan, add your EVOO, (once pan is hot) and poultry seasoning. Stir. Add mushrooms once celery is translucent. On moderate heat add chicken cubes and stir, to coat chicken with seasoning. Squeeze lime over and stir. While the pumpkin mixture is simmering, spoon chicken, mushrooms and celery to it and add the remaining broth, cover and cook on low, occasionally stirring. To a saucepan add alfredo sauce and simmer. Pasta: In large pasta pot bring water, salt and oil to a boil. Add penne and let cook until it is al dente. Drain the penne well. Add the pasta to the alfredo sauce, covering pasta with alfredo. Pumpkin chicken mixture is done when pumpkin is easily picked up with fork, (will be orange/brown in color, there should still be a little sauce left). Divide the pasta between plates and top with the pumpkin/chicken sauce serve it with the Parmesan.I didn't add the pasta to the pumpkin/chicken mixture but it tasted good when mixed together.

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