Best 4 Pasta With Pumpkin Pesto Recipes

Pasta with pumpkin pesto is a delectable and vibrant dish that combines the earthy sweetness of roasted pumpkin with the aromatic and nutty flavor of pesto. This article will guide you in creating this delectable dish, offering tips on selecting the perfect type of pasta, preparing the creamy and flavorful pumpkin pesto, and cooking the pasta al dente. We'll also provide ideas for incorporating additional ingredients, such as roasted vegetables or crumbled bacon, to customize the dish and cater to your personal taste preferences.

Here are our top 4 tried and tested recipes!

BACON PUMPKIN AND PESTO PASTA

Bacon Pumpkin and Pesto Pasta image

In this recipe, the ingredients are tossed into the pasta, rather than forming a sauce. Great for a quick and easy mid-week meal with salad. I use Kent or Jap pumpkin, available in Australia, and free-range bacon. You can make your own pesto, or buy it ready-made. I like the Sacla brand. Recipe adapted from "Australian Good Taste" magazine.

Provided by Daydream

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 kg pumpkin, peeled and de-seeded and chopped into 2 . 5 cm pieces
olive oil flavored cooking spray
salt and pepper
400 g dry penne pasta
300 g bacon, rashers chopped
1/2 cup basil pesto
shaved parmesan cheese, to serve

Steps:

Pre-heat oven to 200°C.
Line a baking tray with non-stick baking paper, and place the pumpkin in a single layer onto the prepared tray. Spray with olive oil spray and season with salt and pepper. Bake pumpkin in oven for around 25 minutes or until tender.
Bring a large pan of lightly salted water to the boil, then cook pasta according to the packet directions, until al dente. Drain and return to the pan.
Saute the bacon in a shallow non-stick frying pan over medium-high heat for 5 minutes, stirring often.
Add pesto to pasta and toss until coated, then add pumpkin and bacon and toss again until well combined.
Divide among serving bowls and sprinkle with Parmesan cheese. Serve immediately.

Nutrition Facts : Calories 723.9, Fat 36.1, SaturatedFat 11.6, Cholesterol 51, Sodium 632.8, Carbohydrate 87.2, Fiber 13.9, Sugar 3.5, Protein 18.6

PASTA WITH PUMPKIN & PESTO

Pasta With Pumpkin & Pesto image

I like things that are quick & easy to prepare & this is no exception. This is a nice quick meal. I usually use a chunky pasta like vegeroni or penne and you can cut down the fat by using light evaporated milk if you like, I usually do. For a vegetarian meal just leave out the bacon. Much to my amazement this was even a hit with my 17 month old daughter. Tastes great cold too so could be a pumpkin pesto pasta salad!

Provided by Mandy

Categories < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

375 g pasta
1 tablespoon oil
1 onion, chopped
2 cups pumpkin, cubed
2 slices bacon, diced
150 g pesto sauce
375 ml evaporated milk
1 -2 tablespoon cornflour
salt & pepper
toasted pine nuts (to garnish) (optional)
parmesan cheese (to garnish) (optional)

Steps:

Cook pasta according to pkt directions.
Whilst pasta is cooking, heat oil in a separate pan, add onion, bacon and pumpkin and cook for 2 minutes.
Add pesto sauce and combined evaporated milk and cornflour.
Bring to the boil stirring, simmer uncovered for approx 10 minutes If sauce thickens too much just add a little milk to bring it back to desired consistency.
Add salt and pepper to taste.
Stir drained pasta through sauce and serve garnished with toasted pine nuts and Parmesan cheese.

Nutrition Facts : Calories 562.7, Fat 14.3, SaturatedFat 5.9, Cholesterol 31.7, Sodium 146.6, Carbohydrate 87.8, Fiber 3.9, Sugar 4.5, Protein 20.5

PUMPKIN PASTA

Pumpkin Pasta image

Tasty! Connor approved!

Provided by ConnorsMom

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 20m

Yield 3

Number Of Ingredients 13

Ingredients

6 ounces whole wheat penne pasta
¾ cup pumpkin puree
¾ cup low sodium chicken broth
¼ cup nonfat milk
1 teaspoon margarine
¼ teaspoon onion powder
¼ teaspoon ground black pepper
¼ teaspoon salt
1 pinch ground cloves
1 pinch ground nutmeg
1 pinch ground cinnamon
1 pinch ground ginger
¼ cup grated Parmesan cheese, plus more for serving

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.

Nutrition Facts : Calories 254.7 calories, Carbohydrate 45.3 g, Cholesterol 7.3 mg, Fat 4.4 g, Fiber 8.6 g, Protein 12.4 g, SaturatedFat 1.8 g, Sodium 500.3 mg, Sugar 4.6 g

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

Ingredients

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:

For the best flavor, use fresh pumpkin. If using canned pumpkin, be sure to drain it well before using.
To make the pesto, use fresh basil leaves. If you don't have basil, you can substitute another herb, such as parsley or cilantro.
To roast the pumpkin, cut it into small cubes and toss with olive oil, salt, and pepper. Roast at 400 degrees Fahrenheit for 20-25 minutes, or until the pumpkin is tender.
To make the pesto, combine the basil leaves, olive oil, Parmesan cheese, pine nuts, and garlic in a food processor or blender. Pulse until the pesto is smooth.
To cook the pasta, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain the pasta and reserve.
To assemble the dish, combine the roasted pumpkin, pesto, and cooked pasta in a large bowl. Toss to combine.
Serve the pasta immediately, garnished with additional Parmesan cheese and basil leaves.

Conclusion:

Pasta with pumpkin pesto is a delicious and easy-to-make dish that is perfect for a weeknight meal. The roasted pumpkin adds a sweet and nutty flavor to the dish, while the pesto adds a bright and herbaceous flavor. This dish is sure to please everyone at the table.