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Greens-Filled Pasta With Pumpkin Sauce

What you need: 

1 pound fillable pasta (I used jumbo shells)
2 tablespoons pumpkin seeds
3 cups mashed pumpkin (I used fresh cooked)
1 tablespoon brown sugar
salt, to taste
1 medium-large onion, sliced
oil, for frying
4 cloves garlic, crushed or thinly sliced
3 cups (loosely packed) leafy greens (spinach, kale, etc.), thinly sliced
2 tablespoons raisins
dash cinnamon
mushrooms, sliced, optional

What you do: 

1. Cook pasta according to package directions and set aside. In a dry pan, toast the pumpkin seeds and set aside. Put mashed pumpkin, brown sugar, and salt in a bowl.
2. Fry onion in a little oil over low heat until caramelized. Add the garlic and cook for about 1 minute. Take out 1/2 the onion/garlic mixture and add it to the pumpkin.
3. Add greens to the pan along with the raisins, cinnamon and pumpkin seeds. Cook until greens are wilted and remove from heat. Stir a few tablespoons of the pumpkin mixture into the greens (to help it stick together).
4. If using mushrooms, fry them and add to the pumpkin. Add water as needed to thin the sauce. Preheat oven to 350 degrees F. Fill the pasta with the greens mixture and place in a casserole dish. Pour pumpkin sauce over it and bake for 15 minutes or until heated through.
Serve with garlic bread and/or salad for a decent sized meal.

Preparation Time: 
1 hour
Cooking Time: 
Servings: 
4
Recipe Category: 

SO HOW'D IT GO?

I didn't like this all that much, too much effort for something this bland. Just tasted like pumpkin and mushrooms, tried to make it better with nutritional yeast, but it was still boring. Too bad, I wanted to like this.

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This was just okay. I used tatsoi for the greens. Blech! Don't do that. It would have been much better with kale or chard. I'll try it again.

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This was sooo good! I will definitely make this one again and again. Thank you!

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This recipe gave me a great basis for an awesome dish. Thanks!

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Oh, and I also made the pumpkin sauce fresh, with oven-roasted pumpkin, used the optional mushrooms, used maple syrup in stead of sugar, and had to use frozen spinach because the supermarket was having delivery problems with the fresh. 

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OMG OMG OMG OMG WOW!!!!!!!!!!!  :)>>>

That was delicious!!!!

I changed a few things:

- I put the cinnamon in with the pumpkin mixture, I thought it would be nice (and it was :)),
- in stead of pumpkin mixture I put half a quantity of the Post Punk Kitchen's ricotta (minus the basil, http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=53 ) in with the veggie mixture, as well as some nutmeg. 
- I replaced the pumpkin seeds with pine nuts as I mistakenly thought I still had pumpkin seeds so didn't buy any :)
- I sprinkled a little almond - nooch - garlic powder - salt 'parmesan' on top

BUT - I would never have come up with this combination without your recipe, so full credit goes to you, thank you thank you thank you!!!

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This was delicious.  I added the optional mushrooms, and I think that made the dish.  I asked my boyfriend to pick up a can of pumpkin for me, and he accidentally grabbed pumpkin pie mix.  Because I had already started working on it, I figured, why not try it, and it ended up being really good.  I just skipped the sugar and cinnamon.  I made steamed squash as a side for a wonderful fall meal.  Thanks for the recipe.

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