Rachael Ray: Pumpkin Pasta Recipe

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Rachael Ray: Pumpkin Pasta

Is there anything more representative of fall than the pumpkin? Not likely! In recent years, pumpkin has shown up in everything from coffee to hummus. I’ll admit, I even have a pumpkin-scented candle burning right now! It should come as no surprise that Rachael wanted to use the signature ingredient, which is technically a squash, in her newest recipe. She brilliantly decided to combine two favorites for her Pumpkin Pasta. If you’re looking for comfort food to warm you up on a crisp, Autumn day, this recipe is just the one for you!

To get started, click next page for the recipe.

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Rachael Ray: Pumpkin Pasta Recipe Ingredients

Rachael Ray: Pumpkin Pasta Recipe

Rachael Ray’s Pumpkin Pasta is the perfect comfort food to warm you up from the inside out this fall. (veritatem / Flickr)

  • 2 lbs or 1/2 cheese pumpkin – peeled, seeded
  • salt
  • 1 small onion – grated or finely chopped
  • 1/8 tsp fresh nutmeg
  • 2 sprigs rosemary – stemmed, finely chopped
  • 4 tbsp butter
  • handful Tuscan kale – leaves stripped, sliced very thin
  • 1/2 C pepitas
  • cooking spray or oil – to coat the pumpkin
  • 2 tbsp extra-virgin olive oil
  • 4 cloves garlic – grated, finely chopped
  • black pepper
  • approximately 1 1/2 C chicken or vegetable stock
  • 1 lb bucatini or pappardelle
  • 16 leaves sage
  • grated Pecorino cheese or Parmigiano-Reggiano – to serve

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Rachael Ray: Pumpkin Pasta Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Spread the pepitas on a small sheet tray and toast in the preheated oven for 6-7 minutes
  3. Remove, then increase the oven temperature to 425 degrees
  4. Peel the pumpkin and spray with cooking spray or add a drizzle of olive oil, then season with salt
  5. Roast until tender but not brown, approximately 25 minutes, then cool
  6. Shred the pumpkin using the large side of a box grater or with the tines of two forks
  7. Bring a large pot of water to a boil for the pasta
  8. Heat a large skillet over medium-high heat and add extra-virgin olive oil
  9. Add the garlic, onions, nutmeg, salt, and pepper
  10. Saute for 5 minutes, then add the rosemary and stock and reduce the heat to a low simmer
  11. Gently stir in the grated pumpkin and simmer for 15 minutes
  12. In a small skillet, melt the butter over medium heat
  13. Add the sage leaves and crisp, then remove to a paper towel to cool
  14. Pour the brown butter into the pumpkin sauce, then wilt in the shredded kale
  15. Salt the boiling pasta water then add the pasta and cook for a minute less than package directions
  16. Save one cup of the pasta water, then drain the rest
  17. Add the saved pasta water to the pumpkin sauce and stir
  18. Toss the drained pasta with the pumpkin sauce, then add in a few handfuls of grated cheese
  19. Garnish with crispy sage leaves and pepitas

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