Pumpkin Pasta Recipes

Savory, creamy, and perfect for a fall evening.

Pumpkin is a common pasta filling in Italy. Here, we've made a sauce from the fall favorite.

Using Hangry Pants’ Pumpkin Penne recipe as a starting point, I changed a few things here and there and made my own pumpkin pasta bake. Let me just say, this was a mindfreak for my mouth. The ricotta, pasta, and mozzarella tricked my brain into thinking I was eating Italian, the curry made it feel like an Indian dish, the pumpkin was reminiscent of Thanksgiving, and throwing it all in a casserole dish made it seem like Southern comfort food. But, as strange as it is, it's definitely healthy, delicious, and may be my new go-to Fall food!

This is a Fall favorite dish in our household. I make it at least 3-4 times in the October-Dec time frame. The red pepper flakes give it a little heat and cut the sweetness of the spices.

We used fresh pumpkin that our kids picked out. Since they helped make it, they were eager to try it!

Vegan Pumpkin Pasta

Vegan Pumpkin Pasta

This is a very finicky pasta, made with 4 different flours and beet juice, but the flavour and colour contrast with the herbed ricotta and pumpkin filling is so divine it's worth the effort! I would portion about 8-10 squares per person as a side dish, if you can stop yourself at that! The resting time is important with the dough too (and it will keep in the fridge for 3-4 days well wrapped), and the filling can be made ahead and frozen also.
Makes 100 Ravioli, 10 servings total.

This is the sauce only part of an online recipe. It is intended to four servings when served with prepared 1 lb. of penne pasta, but as I am one person I cook the sauce and save it for single portions. I changed the recipe by adding beans to increase the protein content.

WATERMELLEN described her soup with sunflower seeds instead of pasta

Rachael Ray's recipe
*Substituted whole milk for the cream.
**Also, due to a pumpkin puree sausage, I had to substitute in the sweet potato and pumpkin pie mix. Trust me, it is WAY better with the pumpkin puree. It was way too sweet with the substitutions.

ww pts 7

I really like this cozy meal in the fall and winter to help warm me up. It is hearty, filling and full of flavor (and it's super healthy too). I do not use oil in this dish, so it is not included in the nutritional info.

Rich, creamy, and delicious, but still healthy!

original recipe found here
http://allrecipes.com/recipe/pasta-wit
h-italian-sausage-and-pumpkin-sauce/de
tail.aspx

All I did was substitute Italian sausage for turkey sausage

Baked ziti or penne

I served this over cheese tortellini and it was wonderful.

A taste of fall in a chicken and pasta dish with a hint of spice.

spaghetti with pumpkin & sausage sauce