Best 5 Baked Pumpkin And Cream Pasta Recipes

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Indulge in a culinary delight with our baked pumpkin and cream pasta, a harmonious blend of flavors and textures that will tantalize your taste buds. This creamy and comforting dish features perfectly roasted pumpkin, enveloped in a velvety sauce infused with aromatic herbs and spices. Tossed with al dente pasta and a touch of Parmesan cheese, each bite is a symphony of sweet, savory, and creamy sensations.

But that's not all! This article also offers a treasure trove of other delectable pasta recipes to satisfy every palate. Discover the classic Spaghetti Aglio e Olio, a simple yet flavorful dish that showcases the beauty of fresh garlic, olive oil, and Parmesan cheese. Embark on a culinary journey to Tuscany with our creamy Tuscan Sausage Pasta, where succulent sausage, sun-dried tomatoes, and spinach dance together in a rich and flavorful sauce.

For those who prefer a lighter option, our Lemon Ricotta Pasta offers a refreshing twist with its zesty lemon sauce, complemented by tender ricotta cheese and a sprinkle of fresh herbs. And if you're craving something hearty and comforting, our Creamy Chicken and Mushroom Pasta will hit the spot with its indulgent sauce, tender chicken, and earthy mushrooms.

Whether you're a seasoned cook or just starting your culinary adventures, these pasta recipes are sure to impress. So gather your ingredients, put on your apron, and let's embark on a delicious journey together!

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY PUMPKIN PASTA BAKE



Creamy Pumpkin Pasta Bake image

This is a delicious pasta casserole that my boss's wife cooked and sent with him for us all to share. It is really creamy and delicious! It does not taste at all like pumpkin!

Provided by Sheri Miller

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 12

Number Of Ingredients 13

1 pound rotini pasta
1 pound sweet Italian sausage
2 tablespoons olive oil
1 cup diced onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 ½ cups chicken broth
1 (15 ounce) can pumpkin puree
2 tablespoons crumbled cooked bacon
2 teaspoons Italian seasoning
1 teaspoon salt
1 cup heavy whipping cream
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • 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.
  • Cook and stir sausage in a skillet over medium heat until browned and crumbly, 5 to 10 minutes. Drain sausage on paper towels and reserve 2 tablespoons grease in the skillet. Add oil to grease in the skillet; cook and stir onion, garlic, and red pepper flakes in the hot oil-grease until onion is soft, about 3 minutes.
  • Stir chicken broth, pumpkin, bacon, Italian seasoning, and salt into onion mixture; bring to a boil. Lower heat and simmer for 5 minutes. Stir cream and sausage into broth mixture and simmer until creamy and thickened, about 5 minutes. Add rotini and gently toss. Transfer mixture to the prepared baking dish and top with Parmesan cheese.
  • Bake in the preheated oven until bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 35.1 g, Cholesterol 51.2 mg, Fat 20.3 g, Fiber 2.7 g, Protein 14.5 g, SaturatedFat 9 g, Sodium 992.5 mg, Sugar 3.3 g

CREAMY PUMPKIN PASTA



Creamy Pumpkin Pasta image

Pasta smothered in a creamy smooth pumpkin sauce, that has an excellent flavor and not an overpowering pumpkin taste. Very quick and easy!

Provided by Honeypot

Categories     Fruits and Vegetables     Vegetables     Squash

Time 35m

Yield 4

Number Of Ingredients 13

1 tablespoon olive oil
2 tablespoons butter
1 sweet onion, diced
3 cloves garlic, minced
2 cups pumpkin puree
1 cup vegetable broth
⅔ cup half-and-half
2 tablespoons chopped fresh parsley
⅓ teaspoon ground nutmeg, or to taste
¼ teaspoon white pepper
salt and ground black pepper to taste
1 pound tri-color rotini pasta
1 tablespoon grated Parmesan cheese, or to taste

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.

Nutrition Facts : Calories 629.6 calories, Carbohydrate 102.3 g, Cholesterol 31.3 mg, Fat 16.5 g, Fiber 8.3 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 535.4 mg, Sugar 9.6 g

CHEESY BAKED PUMPKIN PASTA WITH KALE



Cheesy Baked Pumpkin Pasta With Kale image

Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.

Provided by Sarah Jampel

Categories     dinner, weekday, casseroles, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Butter, for greasing the pan
1 pound medium pasta shells or tubes, like conchiglie rigate or penne
1 bunch kale (about 1 pound), ribs removed, chopped into bite-size pieces
1/2 teaspoon red-pepper flakes
1 heaping tablespoon chopped fresh rosemary, plus more for garnish
1 heaping tablespoon chopped fresh thyme, plus more for garnish
About 1 heaping cup coarsely grated Parmesan
About 1 heaping cup coarsely grated Gruyère
About 1 heaping cup coarsely grated Fontina or mozzarella
1 (15-ounce) can pumpkin purée
2 garlic cloves, peeled
1 teaspoon kosher salt, plus more for pasta water
1/2 teaspoon black pepper
1/2 cup heavy cream
1/4 cup vegetable broth
1/2 cup whole-milk ricotta

Steps:

  • Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
  • Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
  • In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
  • Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.

Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams

BAKED PUMPKIN AND CREAM PASTA



Baked Pumpkin and Cream Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 3h5m

Yield 6 servings

Number Of Ingredients 11

1 1/2 pounds pumpkin or butternut squash, diced or sliced
Olive oil cooking spray
Salt and pepper
Freshly grated nutmeg
1 cup chicken stock
3/4 cup heavy cream
1 cup grated Parmigiano-Reggiano
2 tablespoons EVOO
2 cloves garlic, chopped
1 bundle Tuscan kale, chard or dandelion greens, stemmed and thinly sliced
1 pound penne or fusilli

Steps:

  • Preheat oven to 400 degrees F. Arrange the squash on a baking sheet and spray with olive oil spray, season with salt, pepper and nutmeg, and roast to tender, 30 minutes. Puree in a food processor with the stock (or mash with the stock.
  • Simmer the puree with the cream to thicken a bit; add half the cheese.
  • In a skillet heat EVOO, 2 turns of the pan, over medium heat. Add the garlic and stir for 1 to 2 minutes. Add the kale and wilt.
  • Cook the pasta to al dente and save a small ladleful of starchy cooking water just before draining. Toss the pasta with the puree, greens and starchy water; transfer to baking dish and top with more cheese. Cool and store.
  • Bring the pasta to room temperature to bake. Preheat the oven to 400 degrees F. Bake until brown and bubbly on top, 40 minutes or so from room temperature.

CREAMY PUMPKIN PASTA



Creamy pumpkin pasta image

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce

Provided by Esther Clark

Categories     Dinner

Time 50m

Number Of Ingredients 9

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

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.

Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • Choose the right pumpkin: Look for a small, sugar pumpkin or pie pumpkin. These pumpkins have a sweet, creamy flesh that is perfect for baking.
  • Roast the pumpkin ahead of time: You can roast the pumpkin up to 3 days in advance. This will save you time on the day you make the pasta.
  • Use a good quality pasta: The type of pasta you use will make a big difference in the final dish. Choose a pasta that is made with durum wheat and has a good texture.
  • Cook the pasta al dente: Al dente means "to the tooth" in Italian. It refers to the texture of pasta that is cooked through but still has a slight bite to it.
  • Don't overcook the sauce: The sauce should be cooked just until it is heated through. Overcooking the sauce will make it thick and gloopy.
  • Serve the pasta immediately: Pasta is best served immediately after it is cooked. This will prevent it from getting soggy.

Conclusion:

Baked Pumpkin and Cream Pasta is a delicious and easy-to-make fall dish. It is perfect for a quick weeknight meal or a special occasion dinner. With its creamy sauce, tender pumpkin, and flavorful spices, this pasta is sure to please everyone at the table. So next time you are looking for a new pasta recipe, give this one a try. You won't be disappointed!

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