Pumpkin Walnut And Zucchini Pasta Recipes
PUMPKIN ZUCCHINI BREAD
Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PASTA WITH A WALNUT AND ZUCCHINI SAUCE
This is a very light and quick cooking sauce. This isn't a heavy, creamy, thick sauce but has lots of flavor. It cooks up in just minutes. This is perfect for any week night.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
- Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
- Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!
PUMPKIN AND WALNUT SQUARES
The buttery crust and crumb topping plus the creamy pumpkin filling make this a popular dessert at potlucks. Try it with whipped cream, ice cream or all by its yummy self. This is the pumpkin walnut recipe to end all recipes. -Ruth Beller, Sun City, California
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Mix flour, sugar and brown sugar; cut in butter until crumbly. Stir in walnuts. Reserve 1 cup mixture for topping; press remaining mixture onto bottom and halfway up sides of a 13x9-in. baking dish., In a large bowl, beat eggs, pumpkin, milk, cinnamon, salt and allspice just until smooth. Pour into crust; sprinkle with reserved topping., Bake until golden brown, 50-55 minutes. Cool slightly on a wire rack. Serve warm, or refrigerate and serve cold. If desired, dust with confectioners' sugar. Store leftovers in the refrigerator.
Nutrition Facts : Calories 221 calories, Fat 13g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 139mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 1g fiber), Protein 4g protein.
25 EASY WAYS TO USE WALNUTS
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a walnut recipe in 30 minutes or less!
Nutrition Facts :
PUMPKIN-WALNUT COOKIES
These pumpkin and walnut drop cookies are delicious snacks and easy to make.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Yield 24
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 F (175 degrees C).
- Cream together the margarine, vegetable oil and sugar.
- Beat together the egg, vanilla and pumpkin.
- Sift together the flour, baking powder, baking soda, salt and cinnamon; combine with pumpkin mixture and stir in walnuts.
- Drop onto ungreased cookie sheet and bake for 10 to 12 minutes. Be careful not to overbake.
Nutrition Facts : Calories 199.7 calories, Carbohydrate 21.5 g, Cholesterol 7.8 mg, Fat 11.8 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 1.6 g, Sodium 146.5 mg, Sugar 8.6 g
PUMPKIN WALNUT CAKE
Pumpkin pie cake with butter and walnut topping.
Provided by LUPE KEMP
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
- Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g
PUMPKIN, WALNUT, AND ZUCCHINI PASTA
Great holiday pasta! Works with any fuller pasta, including stuffed sorts such as ravioli. I use whole-wheat because I'll use any excuse to do the healthy option when the sauce is flavourful enough to hide the difference. But of course, there's always the regular pasta for the pickier eaters! I did it with a sausage tortellini once and it was fantastic! You can also add some prosciutto or sweet italian sausage bits!
Provided by GoldsmithLissa
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large skillet to medium low and add oil and onion. Sweat slowly for about 5 or 6 minutes and then add garlic, zucchini a good pinch of salt and some pepper. Give it a good stir and turn the heat up to medium. Stir regularly until zucchini starts to soften - about 5 more minutes.
- Add pumpkin and stock and combine to a thick sauce then stir in milk. Bring to a simmer and add walnuts and parsley reserving some for garnish.
- Simmer for five minutes then taste for seasoning you will probably need more salt then you think.
- Toss with pasta and serve with grated Parmesan, and remaining walnuts and parsley.
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BAKED PASTA WITH PUMPKIN AND ZUCCHINI. – PAGE 2 OF 2 – THE ...
From the-pasta-project.com
5/5 (1)Category Main CourseCuisine ItalianTotal Time 1 hr
- Begin by removing the skin and seeds from the pumpkin and cutting it into large cubes. Place the pumpkin cubes on a flat oven dish, sprinkle with olive oil, pepper and chopped sage leaves and roast in a preheated oven at 180° until it starts to soften and brown (20-25 mins).
- While the pumpkin is roasting, cut the zucchini into slices and then small cubes and peel and chop the red onion finely. Heat some olive oil in a large frying pan or skillet. Fry the onion until it starts to soften and then add the zucchini, some salt and pepper.
- Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
- When the pumpkin is ready add half to the zucchini and onion with the white wine and cook for about 10 minutes, stirring occasionally. Turn off the heat.
PUMPKIN PASTA WITH TOASTED WALNUTS AND SPINACH - …
From marisamoore.com
4.8/5 (20)Total Time 15 minsCategory Entree, Main CourseCalories 388 per serving
- 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.
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From klaraslife.com
Servings 2Estimated Reading Time 4 minsCategory Pasta
- Heat the oil in a saucepan and fry the chopped onions and chopped garlic in it. Add the pepper, the ground allspice, the chopped rosemary, the grated nutmeg, the orange zest and the cane sugar and roast briefly. Then deglaze with the gin and white wine.
- Add the hot water after a while. Then salt carefully, because the cheese contains salt just like the pasta cooking water.
- Wash the zucchini and pumpkin thoroughly and transfer them either into small pieces and / or into strips of peeler.
BAKED PASTA WITH PUMPKIN AND ZUCCHINI. – THE PASTA PROJECT
From the-pasta-project.com
5/5 (1)Category Main CourseCuisine ItalianTotal Time 1 hr
- Begin by removing the skin and seeds from the pumpkin and cutting it into large cubes. Place the pumpkin cubes on a flat oven dish, sprinkle with olive oil, pepper and chopped sage leaves and roast in a preheated oven at 180° until it starts to soften and brown (20-25 mins).
- While the pumpkin is roasting, cut the zucchini into slices and then small cubes and peel and chop the red onion finely. Heat some olive oil in a large frying pan or skillet. Fry the onion until it starts to soften and then add the zucchini, some salt and pepper.
- Put a pan of water on to boil for the pasta. Add salt when it starts to boil and bring to the boil again.
- When the pumpkin is ready add half to the zucchini and onion with the white wine and cook for about 10 minutes, stirring occasionally. Turn off the heat.
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From veggiefunkitchen.com
5/5 (9)Total Time 40 minsCategory Main CourseCalories 471 per serving
- Line the bottom of a large saute pan with avocado oil. Add in shallots, red bell pepper, and garlic. Saute for about 5 minutes or until tender and shallot is translucent and just starting to brown.
- Add in white wine, chopped sage, canned diced fire-roasted tomatoes, and cayenne pepper, salt, and thyme. Continue stirring and heating for about 1 minute.
ROAST PUMPKIN AND ZUCCHINI PASTA - 9KITCHEN
From kitchen.nine.com.au
Cuisine ItalianCategory DinnerServings 4Total Time 1 hr
VEGAN RICOTTA STUFFED ZUCCHINI RAVIOLI OVER PUMPKIN PUREE ...
From avocadopesto.com
5/5 (1)Total Time 1 hrCategory DinnerCalories 616 per serving
- Heat water in a pot over medium heat. Add salt. Bring to a boil and add pumpkin. Simmer until cooked through and soft when pierced with a fork (10-15 mins).
- Using a mandolin thinly slice zucchini and place sliced side by side on paper towels. Add salt. Let sweat for 5-15 minutes, patting them down with additional paper towel after.
- In a food processor combine cashews with water, lemon juice and apple cider vinegar. Process until almost smooth (this might take a few minutes. Remove mixture and place in bowl. Add cilantro, green onion, lemon zest, nutritional yeast, salt and pepper. Mix until smooth. Refrigerate until later.
- Once pumpkin is cooked, drain water and add to the food processor. Process until smooth. Add coconut milk, salt, pepper and 2 teaspoons chopped rosemary.
PUMPKIN, SPINACH AND WALNUT SPAGHETTI - LAZY CAT KITCHEN
From lazycatkitchen.com
4.9/5 (30)Category Large PlatesCuisine ItalianCalories 495 per serving
- Coat cubed butternut squash in 1 tbsp of olive oil and season with salt. Bake in a hot oven (225º C / 435º F) for about 40-50 minutes, until butternut squash turns soft and gets lightly caramelised.
- Heat up 2 tbsp of olive oil in a pan. Fry off garlic gently on a low-medium heat, stirring frequently so it doesn't burn. Add chilli flakes and cook for another minute or two stirring frequently.
- Mash half the butternut squash with a fork or potato masher (you can also use a food processor or blender for a smoother texture). Put both mashed and whole butternut squash chunks into the pan with chilli and garlic.
PUMPKIN ZUCCHINI MUFFINS - JO COOKS
From jocooks.com
4.2/5 (34)Calories 253 per servingCategory Breakfast, Brunch
- Prepare oven and muffin pan: Preheat the oven to 425 degrees F. Spray a 6 or 12 muffing baking pan with cooking spray, or line it with muffin liners.
- Combine dry ingredients: In a large bowl combine the flour, brown sugar, baking powder and salt. Set aside.
- Combine wet ingredients: In another bowl whisk the pumpkin, zucchini with the egg, melted butter, milk and vanilla extract.
- Make batter: Add the pumpkin zucchini mixture to the flour mixture and using a spatula mix everything until the flour is moistened, don't over mix, and keep in mind the batter will be a bit lumpy.
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From pinchofyum.com
5/5 (44)Calories 633 per servingCategory Dinner
- 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.
- 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 – 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’re into that. Add cooked pasta to the sauce.
- 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’re fancy.
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From goop.com
Servings 6Category Recipes
- In a large saucepan over medium heat, toast walnuts until fragrant (4 to 6 minutes), then remove from pan and set aside. In the same saucepan, melt 2 tablespoons of butter with the sage, along with 2 cloves of garlic, and cook until the butter begins to brown. Then add pumpkin purée to the brown butter mixture and let simmer for 10 minutes, stirring continuously. Remove from heat, and in a medium bowl, combine pumpkin-brown-butter mixture with toasted walnuts. Let cool before filling pasta dough.
- Attach your pasta machine to the edge of a clean, long work surface. Divide the dough into 2 baseball-size balls. Flatten them slightly with your hand and dust them lightly with flour. Set the pasta machine to the widest setting and feed 1 ball of dough into it, 4 or 5 times in a row. Adjust the setting to the next-widest, and feed the dough through 3 or 4 times. If the pasta cracks along the side, fold the cracked edge over and feed the sheet through the machine again to smooth it out. Continue rolling out and changing setting until you’ve rolled the dough to setting 5 (at this point the dough should be pretty thin).
- To form the agnolotti, drop heaping teaspoons of filling down 1 side of each pasta sheet at 3-inch intervals. Fold the pasta over the filling, pressing the dough flat between the lumps of filling. Using a pastry cutter, cut half-moons, using the fold as the flat side of the moon.
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- Preheat oven to moderate, 180°C. Place pumpkin in a large baking dish. Spray with olive oil and season to taste. Toss well. Bake for 20 minutes.
- Add tomatoes, zucchini, onion, capsicum and garlic to pan, spray with oil and toss to combine. Bake for a further 12-15 minutes or until pumpkin is golden and tender.
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