Image by Jerneja Ribnikar from Pixabay
Just as fall and winter arrive, pumpkins arrive with them and get included in all of our dishes. You can make irresistible desserts, pies, drinks, and more, but here are a few recipes you probably didn’t include pumpkins in—comforting pasta dishes. Here are a few creamy pasta meals you should try.
Pumpkin Sauce
The pumpkin sauce made of pumpkin purée, coconut milk, Greek yogurt is just what your pasta is missing.
Pumpkin Filling Ravioli With Mushrooms
Delicious ravioli full of pumpkin filling with honey and balsamic over mushrooms make one adventurous and delicious pasta plate.
Pumpkin Mac and Cheese
Mac and cheese just got an improvement with the addition of tasteful pumpkin.
Vegan Pumpkin Pasta
To make this pumpkin treat, mix pumpkin purée, veggie broth, tomato, almond milk, pumpkin pie spice, and garlic, cook pasta of your choice—and your vegan meal is all done.
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VEGAN PUMPKIN PASTA ?? The epitome of fall in a bowl AND perfect for the colder weather!! . I've been waiting to remake this recipe and it's finally time!! It is honestly super simple and can even be made ahead of time! Store it in the fridge and add to pasta any time ? . •••••••••• . . dEATS?? . – 1/2 box pasta ( I use @eatbanza ) – 1/2c. pumpkin purée – 1/2c. veggie broth – 1 Tbsp. tomato pasta – 1 Tbsp. almond milk – 1/4tsp. pumpkin pie spice – 1 clove of garlic – salt and pepper . ?? In a pot, cook the pasta according to the package. Meanwhile, in pan over medium heat, sauté the garlic with EVOO. Once fragrant, add your pumpkin, broth, tomato paste, and spices. Stir this and let simmer until thickened. Once the sauce has become creamy, add the almond milk. Let this cook for 1-2 more minutes. When the pasta is done, drain it completely. Add the pasta into your saucepan and coat with ALL that sauce! (Optional: Sneak in some veg for an extra boost!!) . #veganbowlsrecipechallenge #veganbowlsforvegansouls #vegan #pumpkin #pumpkinpasta #pasta #healthyish #glutenfreerecipes
A post shared by GRACE ☆ (@_thefreshavocado) on Sep 20, 2020 at 10:19am PDT
Stuffed Shells
Combine ricotta, pumpkin, spinach, garlic, cashews, and coconut milk. Get lovely pasta shells and make the best of it.
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These stuffed spinach and garlic ricotta shells with this delicious creamy pumpkin sauce is seriously no joke ? although there may seem like a lot of ingredients, they are incredibly easy to make. Over here in my Italian household you can’t go wrong with cheese, pasta and garlic. With the combination of ricotta, pumpkin, cashews, and coconut milk , it offers a creamy and nutty balance which gives a delicious blend of flavour. Stuffed Shells: 12 Pasta Shells (gf option) 2 cups Ricotta 1 cup Spinach 1 tbsp Garlic (minced) 1 tsp Sea Salt 1/4 tsp Black pepper Pumpkin Sauce: 1 can Pumpkin Puree @farmersmarketfoods 1/2 cup Raw Cashews (soaked 10-15 min) 1 cup Coconut Milk 1/4 cup Tomato Paste 1 Tbsp Garlic (minced) 1 Tsp Salt Toppings: Parsley, chopped spinach, Red chilli peppers. 1) Pre-heat oven to 350 degrees F. In a medium saucepan, bring water to boil and cook the pasta according to the package. 2) In another small saucepan, add all of the pumpkin sauce ingredients (minus the cashews) and whisk together over medium heat. 3) Add the pumpkin sauce to a food processor and blend with the cashews until smooth. Transfer sauce to a skillet and set aside. 4)clean out the food processor and combine all of the ricotta stuffing ingredients and lightly blend. 5) Stuff each pasta shell with the ricotta filling until completely filled. 6) Add the stuffed shells over the pumpkin sauce and bake in the oven for 15-minutes. 7) Remove from oven, let cool, and add toppings! *All ingredients can be found at @vitahealth Winnipeg * #eatsbytee #sponsored
A post shared by Christina ☽ Anxiety Coach (@evolvewithtee) on Oct 17, 2019 at 3:07pm PDT
