Pumpkin Sage Spaghetti Recipes

BACON, SAGE AND PUMPKIN PASTA

Steps:

• Preheat your oven to 220C / 200C / gas mark 7 / 425F.
• Place the chopped pumpkin in a large roasting tin, so that it fits in a single layer and is nicely spread out (or use 2 roasting trays).
• Drizzle over 2 tablespoons of olive oil and toss the pumpkin in the oil then arrange back into a single layer.
• Roast in your preheated oven for 10 minutes.
• After 10 minutes, remove the pumpkin from the oven and add the 20 whole sage leaves. Turn everything in the oil and roast for a further 10 minutes or until the pumpkin is soft and the sage leaves are crispy (but not burnt!).
• While the pumpkin is roasting, cook the pasta according to packet instructions / your own preferences. Drain reserving a little of the cooking water.
• While the pasta is cooking make the sauce. Heat the remaining 1 tablespoon of olive oil in a frying pan over a high heat for 1 minute. Add the bacon and fry for 3 minutes until lightly browned, stirring frequently.
• Turn the heat right down, then add the garlic, chilli flakes and finely chopped sage. Fry gently for 1 minute then add the crème fraîche, black pepper and roasted pumpkin (but not the whole sage leaves).
• Add the drained pasta and a couple of tablespoons of the pasta water to the sauce and stir until the sauce is warmed through and evenly coats the pasta.
• Serve the pasta topped with the crispy roasted sage leaves and plenty of parmesan cheese.

PUMPKIN & SAGE SPAGHETTI

Steps:

• Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
• While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
• Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

PUMPKIN SAGE PASTA SAUCE

Steps:

• Prepare the ingredients: chop the garlic, sage, and shred the cheese.
• Melt one tablespoon of butter in a pan over medium heat with the chopped garlic. Once the butter has melted add the flour and stir until it forms a paste.
• Reduce the heat to low and gradually stir in 3/4 cup water or milk stirring constantly until the sauce begins to thicken.
• Stir in 1 cup pumpkin puree and 1/2 cup Greek yogurt. Cook the sauce for a few minutes over low heat, then add 1/2 cup freshly shredded parmesan cheese, 1/2 teaspoon nutmeg, and 1 tablespoon chopped sage.
• Reduce the heat to low until you are ready to serve it. If the sauce is too thick, use water to make it thinner.

SPAGHETTI WITH PUMPKIN SAGE CREAM SAUCE

Steps:

• 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.

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.

QUICK PUMPKIN-SAGE PASTA

Steps:

• Cook pasta according to package instructions.
• Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
• Taste, adding more sage if desired, plus salt and pepper to taste.
• Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
• Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.

PASTA WITH PUMPKIN AND SAUSAGE

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 & 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

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!

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.

PUMPKIN SAGE PASTA

Steps:

• Heat a medium, non-stick skillet over medium-high heat.
• Add extra virgin olive oil and brown the sausage, breaking it up.
• Transfer sausage to a paper towel-lined plate, and add the onion and garlic to the pan. 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, cloves, and pumpkin. Bring up to a bubble and simmer until thick, a couple of minutes.
• Add the pasta and cheese tossing to coat the pasta with the sauce.
• Add salt and pepper to taste.
• Serve and garnish with a sprinkle of chives.

PUMPKIN AND SAGE SPAGHETTI

Steps:

• Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need to add a spoonful or two of water during the cooking if the pan seems dry. Set aside.
• While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn on the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
• Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.

PUMPKIN & SAGE SPAGHETTI

Steps:

• Tip the pumpkin into a medium-sized saucepan that has a tight-fitting lid. Sprinkle over the sugar and a generous pinch of salt, then drizzle over 6 tablespoons of water. Cover the pan, place on a medium heat and steam the pumpkin, stirring every so often for 10-15 minutes, or until it is soft but still holds its shape. You may need add a spoonful or two of water during the cooking the pan seems dry. Set aside.
• While the pumpkin is steaming, tip the butter and sage into a small saucepan and heat gently until the butter is foaming, then turn off the heat. Boil the spaghetti in a big pan of salted water for about 10 minutes until just cooked. When the spaghetti is cooked, scoop out a little of the cooking water, then drain and return the spaghetti to the pan.
• Put the sage butter over a high heat until sizzling, then pour in the lemon juice and let it splutter for a second. Tip the pumpkin, melted butter, 3-4 tbsp pasta water and half the parmesan in with the spaghetti and give it a really good stir. Season generously with salt and pepper and serve with the remaining parmesan to sprinkle over.