Best 5 Pumpkin Walnut And Zucchini Pasta Recipes
Autumn brings an abundance of fresh and flavorful ingredients, making it the perfect time to delve into a symphony of taste with pumpkin walnut and zucchini pasta. This delectable dish is a vibrant fusion of creamy, nutty, and earthy flavors that will tantalize your taste buds and transport you to a culinary paradise. The soft and succulent pumpkin adds a velvety richness, while walnuts provide a satisfying crunch and depth of flavor. Zucchini, with its mild and subtle taste, adds a refreshing contrast, creating a harmonious balance that will leave you craving for more.
Here are our top 5 tried and tested recipes!
PUMPKIN PASTA WITH CHEDDAR
This is an unusual dish, heavy on the vegetable and not so much on the pasta.
Provided by KKH3
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain and transfer to a 2-quart casserole dish.
- Heat oil in a large skillet; cook and stir onion and garlic until softened, 5 to 6 minutes. Add zucchini, sage, and thyme; cook and stir until zucchini is slightly tender, 3 to 4 minutes. Stir pumpkin, ricotta cheese, and white wine into zucchini mixture.
- Pour pumpkin mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
- Sprinkle Cheddar cheese over pasta and stir in pumpkin sauce. Cover dish with aluminum foil.
- Bake in the preheated oven until bubbling, about 25 minutes.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 22.5 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 2.8 g, Protein 5.5 g, SaturatedFat 1.7 g, Sodium 176.3 mg, Sugar 3.3 g
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.
PASTA WITH A WALNUT AND ZUCCHINI SAUCE
This is a very light and quick cooking sauce. This isn't a heavy, creamy, thick sauce but has lots of flavor. It cooks up in just minutes. This is perfect for any week night.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
- Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
- Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!
PUMPKIN WALNUT CAKE
Pumpkin pie cake with butter and walnut topping.
Provided by LUPE KEMP
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
- In a large bowl, mix pumpkin puree, evaporated milk, eggs, sugar, cinnamon, nutmeg, allspice, and salt. Transfer mixture to the prepared pan. Pour dry yellow cake mix over the mixture, sprinkle with walnuts, and drizzle with melted margarine.
- Bake 35 minutes in the preheated oven. Reduce heat to 325 degrees F (165 degrees C), and continue baking 15 minutes, until a toothpick inserted in the center of the cake comes out clean.
Nutrition Facts : Calories 386.2 calories, Carbohydrate 39.6 g, Cholesterol 48 mg, Fat 23.7 g, Fiber 2.3 g, Protein 6.6 g, SaturatedFat 4.2 g, Sodium 411.5 mg, Sugar 27 g
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:
- Use a variety of vegetables. This recipe is a great way to use up leftover vegetables, so feel free to add in whatever you have on hand. Some other good options include broccoli, cauliflower, carrots, or bell peppers.
- Don't overcook the vegetables. You want them to be tender, but still have a bit of a bite to them. Overcooked vegetables will be mushy and not very flavorful.
- Use a good quality olive oil. The olive oil will help to bring out the flavor of the vegetables and nuts. If you don't have olive oil, you can use another type of vegetable oil, but olive oil is the best choice.
- Add some fresh herbs. Fresh herbs will add a nice pop of flavor to the dish. Some good options include basil, oregano, or thyme.
- Serve the pasta immediately. This dish is best served immediately after it is made. The pasta will start to absorb the sauce and become soggy if it sits for too long.
Conclusion:
This pumpkin walnut and zucchini pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and easy pasta recipe, give this one a try. You won't be disappointed!
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