Best 4 Pumpkin Walnut And Zucchini Pasta Recipes
Indulge your taste buds with a culinary symphony of flavors in the Pumpkin Walnut and Zucchini Pasta extravaganza. This delectable dish is a harmonious blend of autumnal flavors and textures, featuring tender zucchini, roasted pumpkin, and crunchy walnuts, all enveloped in a creamy and rich pumpkin-infused sauce.
But that's not all. This article offers a trio of irresistible recipes, each a unique interpretation of this flavor-packed pasta dish:
**1. Pumpkin Walnut and Zucchini Pasta with Sage Cream Sauce:**
Immerse yourself in the enchanting flavors of this classic rendition. The aromatic sage cream sauce, infused with the essence of freshly picked sage leaves, elevates the earthy notes of pumpkin and zucchini, while the walnuts add a delightful textural contrast.
**2. Pumpkin Walnut and Zucchini Pasta with Spicy Tomato Sauce:**
Prepare your palate for a vibrant and spirited culinary adventure. This recipe marries the sweetness of pumpkin and zucchini with a lively and piquant tomato sauce. A sprinkle of red pepper flakes ignites the senses, creating a dish that dances on your tongue.
**3. Pumpkin Walnut and Zucchini Pasta with Pesto:**
Experience a burst of freshness with every bite. The vibrant green pesto, made from basil, pine nuts, and parmesan cheese, adds a layer of herbaceous complexity to the dish. The creamy pumpkin sauce and crisp zucchini balance the bold flavors of the pesto, resulting in a symphony of tastes.
Each recipe within this article offers a distinct culinary experience, ensuring that you embark on a flavorful journey with every preparation. Whether you prefer the classic elegance of the sage cream sauce, the fiery passion of the spicy tomato sauce, or the vibrant freshness of the pesto, these recipes will surely leave you craving for more. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will tantalize your taste buds and leave you yearning for seconds.
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.
CREAMY PUMPKIN PASTA
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
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
PUMPKIN WALNUT & ZUCCHINI LOAF
This is an impressive looking dish that I saw in my local supermarket Xmas magazine, and great if you have to cater for vegetarians. I have not made it but I love the ingredients and I think the flavours will work well.
Provided by Good Looking Cooking
Categories Pumpkin
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- melt butter in a saucepam - saute celery, pumpkin & onion 4-5 minutes.
- add garlic and rosemary and cook 1 minute.
- stir in barley, cook 1 minute to coat
- add wine, cook 1-2 minutes until almost absorbed.
- add stock, 1 cup at a time, stirring until absorbed. Cover, cool slightly.
- Preheat oven to moderate 180°C.
- grease & line 13cmx23cm loaf pan with baking paper.
- heat char-grill on high - spray zucchini with oil & char-grill 1 minute each side until tender.
- line load pan with zucchini overlapping.
- mix nuts, crumbs, parmesan and eggs into barley. Season.
- press firmly into pan, folding excess zucchini over.
- cover with foil, bake 45 minites.
- remove foil and bake a further 10-15 minutes - rest in pan for 10 minutes.
- Serve with tomato salsa.
- Tip: A quick salsa - combine 2 chopped, seeded tomatoes, 1 tablespoon each chopped parsley and olive oil and 2 teaspoons lemon juice. Toss gently & season to taste.
Nutrition Facts : Calories 450.2, Fat 23.4, SaturatedFat 6.9, Cholesterol 83.6, Sodium 291.2, Carbohydrate 45.8, Fiber 9.1, Sugar 6.6, Protein 15.3
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.
Tips:
- Select the Right Pasta: Choose a pasta that can hold the chunky sauce well, such as penne, rotini, or fusilli.
- Roast the Vegetables: Roasting the vegetables intensifies their flavor and adds a smoky touch to the dish.
- Use Fresh Herbs: Fresh herbs like basil, oregano, or thyme add a burst of flavor and aroma to the pasta.
- Make the Sauce Creamy: Use a combination of heavy cream, grated Parmesan cheese, and a touch of nutmeg to create a creamy and flavorful sauce.
- Add Some Crunch: Toasted walnuts add a delightful crunch and texture to the pasta.
- Season to Taste: Always taste the sauce and adjust the seasonings accordingly. A pinch of salt and pepper can make a big difference.
Conclusion:
This pumpkin, walnut, and zucchini pasta is a symphony of flavors and textures that will tantalize your taste buds. The roasted vegetables bring a smoky sweetness, the creamy sauce adds richness and depth, and the toasted walnuts provide a delightful crunch. It's a perfect dish for a cozy fall dinner, and it's sure to become a favorite among your family and friends. So, gather your ingredients, put on your apron, and let's get cooking!
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