Best 2 Pumpkin Spinach Ricotta Pasta Recipes
Indulge in the culinary symphony of fall flavors with our tantalizing Pumpkin Spinach Ricotta Pasta. This delectable dish is a harmonious blend of sweet pumpkin, earthy spinach, and creamy ricotta cheese, enveloped in a velvety sauce that dances on your palate. Each forkful is a celebration of autumn's bounty, offering a delightful balance of flavors and textures that will leave you craving more.
Our curated collection of recipes provides a diverse range of culinary experiences, catering to various dietary preferences and skill levels. Whether you're a seasoned chef or a novice cook, our recipes are designed to guide you effortlessly through the cooking process, ensuring a successful and enjoyable culinary journey.
For those seeking a vegetarian delight, our Classic Pumpkin Spinach Ricotta Pasta is a symphony of flavors, combining the sweetness of pumpkin, the vibrancy of spinach, and the richness of ricotta cheese. The velvety sauce, infused with aromatic herbs and spices, elevates this dish to a new level of deliciousness.
For those with a gluten-free lifestyle, our Gluten-Free Pumpkin Spinach Ricotta Pasta offers a delectable alternative. Utilizing gluten-free pasta, this recipe ensures that everyone can savor the delightful flavors of this autumnal dish without compromising their dietary restrictions.
For those who enjoy a touch of spice, our Spicy Pumpkin Spinach Ricotta Pasta adds a piquant twist to the classic recipe. A blend of chili flakes and paprika infuses the sauce with a subtle heat, creating a harmonious balance of flavors that will tantalize your taste buds.
And for those seeking a vegan option, our Vegan Pumpkin Spinach Ricotta Pasta is a delightful plant-based rendition of this beloved dish. Using vegan ricotta cheese and a creamy cashew sauce, this recipe delivers a rich and satisfying culinary experience without compromising on taste or texture.
No matter your dietary preferences or culinary skills, our Pumpkin Spinach Ricotta Pasta recipes offer a delicious and versatile culinary journey that will warm your heart and tantalize your taste buds.
PUMPKIN, SPINACH & RICOTTA PASTA
My partner and I love this fresh, summer pasta dish. It's adapted from Super Food Ideas magazine (October 2005). Occasionally I'll add some fresh leg ham, torn into pieces at the last step, particularly if we're after a more "meaty" flavour. And if I have extra time, I'll roast the pumpkin in the oven with a splash of olive oil rather than use the microwave.
Provided by OzLolly
Categories Penne
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place pumpkin, with a small dash of water, in a single layer on a microwave safe plate.
- Cover and cook on high power for 4 to 5 minutes or until just tender; drain.
- Heat olive oil in a large non-stick frying pan over medium heat.
- Add onion and cook for 3-4 minutes or until soft.
- Add garlic, chili and pumpkin; cook for 2 minutes.
- In a large saucepan over low heat, combine pasta with pumpkin mixture.
- Add lemon juice, ricotta and spinach leaves.
- Toss gently for 2-3 minutes until spinach is just wilted.
- Season and serve warm.
Nutrition Facts : Calories 456.8, Fat 9.6, SaturatedFat 3.3, Cholesterol 15.7, Sodium 69, Carbohydrate 85, Fiber 12.7, Sugar 3.1, Protein 12.3
BAKED PUMPKIN & RICOTTA PASTA
A delicious pasta dish, which I have adapted from a recipe in the July 2002 issue of the Australian 'Family Circle'.
Provided by bluemoon downunder
Categories Cheese
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200°C, add 2 tablespoons of the oil to a baking dish, add the pumpkin cubes, season with the salt and pepper, add the cumin and toss the pumpkin well until thoroughly coated with the oil, then bake for 30-35 minutes or until the pumpkin is tender.
- Meanwhile cook the pasta according to the packet directions or until al dente, drain, return to the pan, cover and keep warm.
- Heat the remaining tablespoon of olive oil in a pan over a medium heat, add the breadcrumbs, garlic, onion and sage and cook for 3-4 minutes, stirring or until golden, remove from the heat and stir in the parsley.
- Add the ricotta to the pasta and toss until well combined, add the pumpkin and gently toss.
- Divide between the serving plates and scatter with the breadcrumb mixture and serve with salad greens.
Nutrition Facts : Calories 495.1, Fat 14.3, SaturatedFat 4.9, Cholesterol 21.2, Sodium 173.3, Carbohydrate 74.8, Fiber 4, Sugar 4.9, Protein 17.4
Tips:
- Choose the right pumpkin: Look for a sugar pumpkin or pie pumpkin, which are both small and have a sweet, creamy flesh. Avoid using large, field pumpkins, which are best for carving.
- Roast the pumpkin ahead of time: Roasting the pumpkin brings out its natural sweetness and makes it easier to blend. You can roast the pumpkin up to 3 days in advance.
- Use fresh spinach: Fresh spinach has a brighter flavor and more nutrients than frozen spinach. If you're using frozen spinach, be sure to thaw it and squeeze out all the excess water before using.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and lose its flavor.
- Serve immediately: This dish is best served immediately after it's made. The pasta will start to absorb the sauce and become soggy if it sits for too long.
Conclusion:
Pumpkin spinach ricotta pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and nutrients, and it's sure to be a hit with the whole family. So next time you're looking for a quick and easy pasta dish, give this recipe a try.
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