Pumpkin and Sausage Baked Pasta

Hope everyone had a fun Halloween yesterday.  After the sugar coma I think everyone is in today, I am making you a healthy pasta dish.  It has pumpkin, which when made without all the sugar of a baked good, is really healthy for you.  I found this pasta recipe over at I was Born to Cook.  I have never had pumpkin with pasta before.  I have seen it before, but never been brave enough to try it  (I am a picky eater).  With my husband (non pumpkin lover) in Colorado and me here with my pumpkin loving 6 year old, I thought it was the perfect time to try it.  It was so good!  I will be making this again for my husband.  It doesn’t taste like pumpkin at all to me.  It just tastes like this rich and creamy pasta dish.  I really think that with all the sausage and sage in there, if I didn’t tell him it had pumpkin, he would never know.  My 6 year old ate it, but didn’t love it.  Now to be fair, he isn’t really a fan of noodles.  He did eat everything I gave him (I may have bribed him with these for dessert).  

Here are a few pictures from our Halloween.  My 6 year old was Perry the Platypus from Phineus and Ferb.  He was quite the hit with the teenagers who were answering the doors.

Pumpkin and Sausage Baked Pasta
Slightly adapted from I was Born to Cook

Printable Recipe

1 lb Italian Turkey sausage
1 small onion, chopped
4 garlic cloves, chopped
1 tsp crushed red pepper flakes
1 (15 oz) can pumpkin puree

1 1/4 cup chicken stock
1 tablespoon dried sage
Salt
1/3 cup heavy cream (half and half or 2 % milk will work too)

1 box penne pasta, cooked
½ cup Parmesan Cheese

Preheat oven to 350 degrees.  

In a large pan brown sausage, until cooked through.  Remove from pan and drain over paper towel.  Set aside.

Using any oil (up to 2 Tbls) from the sausage, sauté onion, garlic and crushed red pepper until soft.  Stir in pumpkin, chicken stock and sage.  Bring to a boil, then simmer for 5 minutes. Add a pinch of salt.

Stir in heavy cream and sausage.  Reduce heat to low and simmer until sauce comes together and thickens slightly.  Remove from heat, and add pasta.  Toss everything together. 

Place mixture in a casserole dish sprayed with non stick spray.  Top with Parmesan Cheese.  Bake for about 30-35 minutes, until top is golden brown.

Taco Pasta

I think this was one of the first things I pinned when I joined Pinterest!  That site is amazing, so much better than just bookmarking.  It is addicting, which can be a problem!  I love following new people, so join me over there!

I am always struggling for dinners that all of us can enjoy. We are all picky in our own ways, that is undeniable.  But my 6 year old is kind of over the top.  So if I can get something all of us will eat 75% of the time, I am doing amazingly well.  Tacos are one of those that is always a hit! So when I saw this recipe for Taco Pasta I knew I had to try it. 

I was so excited for this!  I will say that if you do not like spicy foods you really need to use just plain diced tomatoes.  I didn't have plain tomatoes, so I used the can of Rotel that I had.  It was fine for hubby and I, but not for my son.  We were adding shredded cheddar cheese and crushed tortilla chips to try to cool it down for him.  I think he drank 3 glasses of milk during dinner that night! He did like it though, and said if it wasn't spicy he would eat it again.  My husband topped his with cheese too, but that is just because he likes cheese.  Don't mind the mix of pasta shapes, I didn't have enough macaroni, so I broke some lasagna noodles to fill in.  I am looking forward to making this again without the heat.

Taco Pasta
Recipe The Girl Who Ate Everything
Printable Recipe

1 pound ground beef
10 oz small pasta shapes
1 small onion,diced
1 clove garlic, minced
1 (14 oz.) can Rotel tomatoes (or plain diced if you don't like spicy)
1 packet taco seasoning
3 ounces cream cheese
1/2 cup sour cream
Salt and pepper

Cook pasta according to the package directions.  Reserve 1/2 cup of the cooking water. 

Meanwhile, in a large skillet  brown ground beef, and onions over medium-high heat until cooked through. Once the meat is cooked, mix in the garlic and cook for about 30 seconds. Add in the diced tomatoes and taco seasoning.  Let simmer over medium heat for about 3-5 minutes.

Stir in the pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended. Season with salt and pepper to taste. Simmer over medium-low heat 3-5 minutes to reduce the sauce.

Creamy Penne with Sausage

I saw this recipe on That Skinny Chick can Bake awhile ago.  I was immediately sold!  I had tomatoes and rosemary in my garden, and this was the perfect thing to use them in.  Well, I couldn't wait for my tomatoes - they just aren't turning red!  So I used canned tomatoes, and it awesome! As I told you the other day, I am cleaning my kitchen.  That doesn't just include getting rid of magazines and glasses that that were my parents, and haven't been used in 10 years.  That means my freezer and pantry as well.  So I had tomatoes that had been in the pantry forever, I have box upon box of pasta, and I had heavy cream from making this ice cream, that needed to get used.  So I was set! 

I wanted to lighten the recipe up just a tad - so I used turkey sausage, and cut back on the cream and cheese.  If you can't find Italian Turkey Sausage you can use just plain turkey sausage and add Italian seasoning while cooking.  I was out of onion, so I didn't use that part.  I will leave it in the recipe though, because normally I would have put it in!

My 6 year old absolutely LOVED this!  He was skeptical at first, took his first bite....immediately I heard "mmmm"!  I just started laughing, and he didn't get it.  He had no idea he vocally told me he liked it.  He told me he wanted me to dare him to eat leftovers the next day (he hates leftovers), but this he ate.  So thanks Liz for a great recipe!

Creamy Penne with Sausage
From That Skinny Chick Can Bake
Printable Recipe

1 small onion, diced
Drizzle Olive Oil
4 Links Italian Turkey Sausage, casings removed
1 Tbls fresh rosemary
2 bay leaves
1 tsp crushed red pepper flakes
1 can Diced Italian Tomatoes
1 pound Penne
1/2 cup heavy cream
1/4 cup Parmesan Cheese

Cook Pasta according to the package directions. 

Saute the onion in the olive oil until soft.  Add the sausage.  Brown for a few minutes.  Add rosemary, bay leaves, and crushed red pepper.  Add the tomatoes.  Cook until bubbly and hot. 

Add the cooked pasta, cream and cheese to the tomatoes.  Toss until well combined.  Serve with additional cheese if desired. 

Pasta Carbonara with Corn and Chiles

This is a great use for those couple extra ears of corn you always have left.  Or maybe that is just me.  You have to buy it by the dozen, and there are 3 of us in my house.  Before it goes bad, it is hard for 3 of us to eat 12 ears of corn.  Especially when one of us has 2 very loose teeth that make biting into an ear of corn virtually impossible.  I am secretly hoping that if I keep feeding him corn, it will actually knock the teeth out.  But he is just too careful, and tries to eat it with his side teeth instead.  Darn smart kids!

This dish was a hit at our house.  I was a little nervous my husband wouldn't like it, but he did, and asked that I make it again.  My 6 year old ate a little, but it was kind of spicy for him.  Next time I will use less jalapeno (I think 1/2 would be just about right) so he can eat it too.

Pasta Carbonara with Corn and Chiles
Adapated from Everyday with Rachael Ray
Printable Recipe

1 lb Egg Noodles
1/3 lb Bacon, diced
4 ears of corn, kernels scrapped (or 2 cups frozen)
1/2 jalapeno, seeded and chopped
6 cloves garlic, chopped
1 Tbls fresh thyme
1/4 cup flat leaf parsley, chopped
1/2 cup dry white wine
3 large egg yolks
1/2 cup Parmesan cheese

Cook the pasta according to the package directions.  Reserve 1 cup of the cooking liquid.

While the pasta is cooking, over Med-High heat brown the bacon.  Add the corn and lightly brown the edges.  After about 5 minutes add the jalapeno, garlic, and thyme.  Stir for 2 minutes.  Add the parsley and wine.  Simmer on low heat.

In a small bowl beat the eggs.  Slowly add in the reserved cooking liquid to temper them.  Add the pasta and egg yolks to the corn mixture and toss.  Remove from heat, add the cheese and toss vigorously to form a silky sauce, 1 to 2 minutes.

Top with extra cheese and chives if desired.

Spicy Asian Noodles with Chicken

I think that all food bloggers, if not anyone who cooks has their "stack" of recipes they want to try.  It just grows and grows, you can never get through them all.  This recipe was in that stack.  I printed it almost 2 years ago.  It has been on the menu more than once, but then we got busy or just felt like something different, so it never got made.  Finally I put my foot down.  We were having it no matter what.  Really wish I wouldn't have waited so long - it was great!  It will get made again for sure!  It came together really fast, and was super easy!  It may look like a long list of ingredients, but it really is quick and easy! 

Spicy Asian Noodles with Chicken
Adapted from Cooking Light
Printable Recipe

1 Tbl Sesame Oil
1 Tbls fresh ginger, grated
2 garlic cloves, grated
2 boneless skinless chicken breasts, cooked and chopped  (you could use rotisserie chicken)
1/2 cup green onions, chopped
1/4 cup cilantro, chopped
3 Tbls low- sodium soy sauce
2 Tbls rice vinegar
2 Tbls hoisin sauce
2 tsp sambal oelek (chili paste)
1 (6.75 ounce) package thin rice sticks
Chopped peanuts for garnish

Heat 2 tsp oil in a small skillet, over med-high heat.  Saute the ginger and garlic for about 45 seconds.  Stirring constantly.  Place in a large bowl.  Stir in the remaining 1 tsp oil, chicken and the rest of the ingredients (expect the noodles).

Cook noodles according to the package directions.  Drain and rinse.  Cut into smaller pieces.  Add the noodles to the chicken mixture.  Toss well to coat.  Serve with a few peanuts sprinkled on top.

Creamy Avocado Pasta

I think I found a new favorite pasta recipe!  I saw this mentioned somewhere, and was intrigued.  I had to think about it for awhile though, I was a little nervous.  I mean, I LOVE avocado's, but the idea of that as my pasta sauce made me a little nervous.  What would it taste like?  Would I like it?  Would my husband actually eat it?  Well, it was amazing, and I can't wait to make it again!  It was so easy too!  You have to boil noodles, but aside from that, no cooking required!  And to top it off, it is healthy!!!  Use a fortified pasta, and you have protein, fiber, and everything all in one tasty meal!


Creamy Avocado Pasta
Adapted from Oh She Glows
Printable Recipe

1 large Avocado, pitted
1 lime, juiced + zest to garnish
2 cloves, minced
1/2 tsp kosher salt
1/4 cup Fresh Basil
2 tbsp extra virgin olive oil
2 servings/6 oz of your choice of pasta
Freshly ground black pepper, to taste

Cook your pasta according to the package directions.

 To make the sauce place the garlic cloves, lime juice, and olive oil into a food processor. Process until smooth. Add in the avocado, basil, and salt. Process until smooth and creamy.

Pour sauce over pasta and toss until fully combined. Garnish with lime zest and black pepper. Enjoy!
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Note: Because of the avocado this does not reheat well.