Pumpkin Sage Pasta Recipe By Tasty

PUMPKIN SAGE PASTA RECIPE BY TASTY

Steps:

• Heat the oil in a medium pot over medium heat. Add the onion, garlic, red pepper flakes, and dried sage and cook until onions are translucent, stirring occasionally.
• Add the almond milk, pumpkin puree, salt, pepper, and nutmeg. Stir until a smooth, creamy sauce forms. Heat through.
• Add the cooked pasta and and stir to coat.
• Serve warm.
• Enjoy!

PUMPKIN & SAGE PASTA

Steps:

• Heat a medium non-stick skillet over medium-high heat
• Add EVOO and brown the sausage, breaking it up with the back of a spoon
• While the sausage cooks, place a large pot over high heat and bring to a boil for the pasta
• Once boiling, add salt and the pasta and cook to al dente according to package directions
• Transfer sausage to a paper towel-lined plate, and add the onion and garlic
• Cook over moderate heat until tender but not brown
• Add the wine and return the sausage to the skillet, continue to cook a couple of minutes
• Add the chicken stock, heavy cream, sage and pumpkin
• Bring up to a bubble and simmer until thick, a couple of minutes
• Add the pasta and cheese and season with the nutmeg
• Toss to coat the pasta with the sauce
• Taste and check seasoning, add salt and pepper to taste
• Serve the pasta garnished with a sprinkle of chives

CREAMY PUMPKIN ALFREDO PASTA

Steps:

• Cook fettuccine according to package instructions until al dente. Strain pasta, reserving 1 cup pasta water.
• While pasta is cooking, melt butter in large skillet over medium high heat. Add cream and pumpkin puree and whisk until smooth.
• Add parmesan cheese, salt, pepper and nutmeg and stir until combined.
• Add drained pasta and toss in sauce. If sauce is too thick, add reserved pasta water a tablespoon at a time until smooth; keep warm over low heat while making the topping.

ONE POT PUMPKIN PASTA

Steps:

• In a mixing bowl, stir together PUMPKIN PUREE, CREAM CHEESE, WHITE PEPPER, and NUTMEG until well-combined. Set aside.
• Stir together PASTA, OIL, WATER, and SALT in the Instant Pot.
• Select "Manual" or "Pressure Cook" on HIGH for 1 minute (for classic pasta shells) or 2 minutes (for thicker pasta: rotini, bowtie, macaroni, penne, etc).
• When pressure cook cycle completes, allow the cooker to sit undisturbed for a 10-minute natural pressure release (NPR). Do not cut this time short because the pasta is still cooking.
• Turn pressure valve to "venting" and release remaining steam.
• Open the lid. There should be a little excess water, which is perfect.
• Press "Cancel" then press "Sauté" on the cooker.
• Stir MILK into the pasta, followed by the pumpkin pasta sauce and PARMESAN CHEESE.
• Gently stir and sauté everything until heated through. Add SALT to taste. Press "Cancel" on the cooker and continue to serving instructions below.
• Stir together PASTA, OIL, WATER, and SALT in a large soup pot.IMPORTANT: Add EXTRA water to the pasta. It should be enough to cover the surface of the pasta (about 4 cups).
• Bring these ingredients to a boil over high heat, then reduce to medium heat for 10-15 minutes, or until pasta is fully cooked and most of the liquid has been absorbed.Note: Ideally, once the pasta is cooked, you want about 1/2 cup of pasta water remaining in the pot to become part of the sauce, so remove any excess beyond that.
• Stir MILK into the pasta and pasta water, then add the pumpkin pasta sauce and PARMESAN CHEESE.
• Continue simmering until pasta and sauce are heated through, stirring as needed. Add SALT to taste.
• Serve warm. Garnish can include: fried sage leaves, fresh parsley, or toasted walnuts / pecans.
• To store, allow to cool completely. Refrigerate in an airtight container up to five days.
• To reheat pumpkin pasta, add a splash of broth or milk to moisten the pasta. Reheat on the stove over medium heat, or microwave on medium-high, stirring as needed.