Pumpkin Pasta With Beef Recipes

CREAMY GROUND BEEF PASTA

Steps:

• Cook pasta according to package directions. Drain and set aside.
• In a large skillet, brown and crumble ground beef until no longer pink. Drain excess fat and return beef to same skillet.
• Turn the heat to medium and add garlic powder, Italian seasoning, paprika, salt, pepper, and flour. Stir and cook for 1-2 minutes.
• Add beef broth and tomato sauce to ground beef and stir to combine. Bring mixture to a boil, then reduce heat to low and simmer, uncovered, for about 5-7 minutes, stirring occasionally, until slightly thickened.
• Stir in heavy cream and pasta. Remove from heat and stir in shredded cheese until melted. Serve immediately.

CREAMY PUMPKIN PASTA

Steps:

• Heat olive oil and butter in a skillet over medium heat; cook and stir onion and garlic until onion is translucent, 3 to 4 minutes. Add pumpkin puree, vegetable broth, half-and-half, parsley, nutmeg, white pepper, salt, and black pepper; cook and stir until heated through, 10 to 15 minutes.
• Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and transfer to a serving bowl. Top pasta with pumpkin sauce and Parmesan cheese.

PUMPKIN PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the penne, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
• Heat the pumpkin puree, chicken broth, milk, margarine, onion powder, black pepper, salt, cloves, nutmeg, cinnamon, and ginger in a large skillet over low heat until heated through, about 5 minutes. Stir in the drained pasta, and toss with the Parmesan cheese.

CREAMY PUMPKIN PASTA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook the pasta to al dente, according to package instructions. Reserve 1 cup of the pasta water, drain pasta, and set aside.
• Melt the butter in a large saucepan over medium heat. Once hot and sizzling, add the flour, then whisk constantly until it turns a golden color and smells nutty. Add the garlic and cook for 30 seconds. Slowly pour in the milk a few splashes at a time, whisking constantly to smooth any clumps. Increase the heat to medium high, then let cook, stirring constantly, until the sauce bubbles and thickens, about 8 to 10 minutes. Remove the pan from the heat, then stir in the pumpkin, cream cheese, half of the chopped sage leaves, salt, pepper, cinnamon, nutmeg, and cayenne. Continue whisking until the cream cheese melts and you have a smooth, rich sauce. Taste and add additional salt and pepper as desired.
• Add the cooked pasta to the pan and gently toss to combine. Thin the pasta with a bit of the reserved pasta water as needed if it seems too thick or sticky. Serve immediately, topped with Parmesan and the remaining sage.

PUMPKIN PASTA WITH BEEF

Steps:

• COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.
• COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated.

PASTA WITH CREAMY PUMPKIN SAUCE

Steps:

• Begin boiling a large pot of water for your pasta. Once the water is boiling, add the pasta and boil until al dente (7-10 minutes). Drain in a colander.
• While waiting for the water to boil, prepare the sauce. Mince two cloves of garlic and add them to a large skillet with one tablespoon of butter. Sauté over medium-low heat for 1-2 minutes, or just until the garlic is soft and fragrant.
• Add the pumpkin purée and chicken broth to the skillet and stir to combine. Add the nutmeg, chili powder, cayenne pepper, and some freshly cracked black pepper. Stir in the spices and let the sauce simmer over medium-low heat while the pasta cooks (about 10 minutes), stirring occasionally.
• Once the pasta is finished cooking and is draining in a colander, add the half and half or cream to the skillet and stir it into the pumpkin sauce. Taste the sauce and add salt if needed (this will depend on the type of broth you use). Finally, stir the drained pasta in to the sauce and serve.