Healthy Creamy Kabocha Pumpkin Pasta Recipes

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.

Steps:

• Peel kabocha (pumpkin) or sweet potatoes and cut into 1cm cubes.
• Microwave 4 to 5 min (I steamed).
• Puree the cooked kabocha, consumme, and milk in a blender/food processor.
• Cook spaghetti acording to package directions, in boiling water with a pinch of salt.
• Make the topping.
• Slice the onion vertically
• Remove bottoms of stems of shimeji and cut into 1-cm lengths.
• Heat oil in frying pan and saute the onion over low-medium heat, until it is wilted.
• Add shimeji mushrooms.
• Heat pureed kabocha mixture into pan.
• Add basil.
• Add water if necesssary.
• Salt to taste or (swweet n low).
• Turn off heat and place on mixed spaghetti.
• If desired, make a well in the center of each portion, and place some topping vegetables.
• If doing my variation, just heat pan and heat the pureed sweet potato mixture.

Steps:

• Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
• Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
• Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

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. Serve ASAP!