Roasted Pumpkin Pasta with Bacon, Gruyere, Kale and White Beans

this Roasted Pumpkin Pasta Made from bacon, kale and white beans, topped with Gruyere bread crumbs and panko bread crumbs.

Roasted Pumpkin Pasta

This healthy roasted pumpkin pasta is totally comfort food. I know that it is difficult to hear the words “health” and “comfort food” in the same sentence, but please listen to me! Pumpkin, kale, canellini beans and whole wheat pasta provide a lot of fiber for this dish. Gruyere and bacon provide it with comfort food elements and add protein.You can also try mine Pumpkin Cheese Macaroni and Roasted Vegetables, For a more condensed version of this recipe, try my other Cheese Baked Pumpkin Pasta.

Roasted Pumpkin Pasta

I don’t know you, but I have loved whole wheat pasta for many years, but I never found a brand that my family would eat.I didn’t care about texture until I found out DeLallo Organic Whole Wheat Pasta, This changed my life. My husband is very picky about spaghetti and likes it too, now it is the only whole wheat brand I use.Their Gluten-free pasta It’s also great, so if you can’t eat gluten, you can easily replace it.

What are the benefits of eating pumpkin?

I like to cook with pumpkin. Not only does it require no preparation (except to open the can!), it is also rich in nutrients. A cup of pumpkin contains two grams of protein and seven grams of fiber. In addition, it is an important source of vitamins A, K and E.

Pumpkin Pasta Ingredients

This buttery squash pasta is grilled like a fine macaroni and cheese! This is the content:

  • Spaghetti: I collaborated with DeLallo to make this pasta recipe.Their Whole Wheat Macaroni Is the perfect choice, but you can really use any shape, such as their shell, Fusilli, or Corkscrew.
  • pumpkin: Pumpkin is obviously the key ingredient here, but you can also use butternut squash puree.
  • cheese: This dish is called “Cheesy Roasted Pumpkin Pasta” but it’s not for nothing! I use Gruyere, but you can replace it with white cheddar cheese.I mix a cup with pumpkin puree, and then sprinkle half a cup on top for maximum effect
  • Kale: I used two bunches of kale in this recipe, which means you get a very healthy dose of vegetables. Before cooking the noodles, boil the kale in the boiling pasta water for a few minutes. If you want to replace it with spinach, don’t cook it in water, add it with the pasta.
  • beans: I use Canellini beans, but I can exchange them with Great Northern at will.
  • bacon: Pancetta is basically the Italian version of bacon, but you can also eat it with bacon if you want.
  • Other ingredients: Onions are cooked in pancakes with a little salt, garlic and red pepper. This combination really enhances the flavor of the whole meal.
  • Panko: I put panko on top of the pasta and it becomes crispy and golden in the oven. If you want to make the breadcrumbs more brown, you can bake the pasta for a minute or two at the end.

How to store, freeze and reheat pumpkin pasta

This pasta can be stored for up to five days in the refrigerator and three months in the refrigerator. I like to divide the leftovers into separate containers, so if I need a quick lunch, I can only take out one serving at a time. Thaw overnight, then reheat in the microwave.

You can also freeze the entire baking pan. Complete all the steps and pour cheese on the pasta. Wrap tightly in plastic wrap and freeze. Reheat, thaw overnight, sprinkle with panko, and bake until heated through.

Roasted Pumpkin Pasta

Squash Pasta with White Beans, Kale and SquashGruyere Pumpkin PastaPumpkin Pasta with Kale and White Beans

More pumpkin recipes you will love:

Cheese Baked Pumpkin Pasta with Bacon, Kale and White Beans

service provider

473 Karls
25.5 protein
66.5 carbohydrate
13.5 Fat

Preparation time: 15 minute

Cooking time: 1 Hour

total time: 1 Hour 15 minute

This roasted pumpkin pasta is made with bacon, kale and white beans and topped with Gruyere and Panko breadcrumbs.

  • 6 ounce Pancetta, Diced
  • 1 onion, Thin slices
  • Kosher salt and freshly ground black pepper
  • Cooking spray
  • 2 clove garlic, minced
  • ½ teaspoon Red pepper flakes
  • 2 Kale Bunch, Stem and tear
  • 12 ounce DeLallo Whole Wheat or Gluten-Free Macaroni Pasta
  • 2 15 oz can Canellini beans, drained and rinsed
  • 1 15 oz can Pumpkin puree or walnut puree
  • 1 ½ Cup Grated Gruyere or sharp cheddar cheese , 4 ½ ounces (I used Gruyere)
  • ½ Cup panko or gluten-free breadcrumbs
  • In a large saucepan, fry the bacon over medium heat until crispy, 8 to 10 minutes. Transfer to a tray or shelf lined with paper towels to cool and discard all fat except about 2 teaspoons of non-fat fat.

  • In the same saucepan, add onion and 1/4 teaspoon salt. Fry, stirring occasionally, for 5 to 7 minutes, until brown and fragrant. Add garlic and red pepper flakes at the last minute, and roast for 20 to 30 seconds before the garlic burns.

  • Add 2 tablespoons of water to deglaze the pan, scrape off any brown bits, and remove from the heat.

  • When the onion is boiling, fill a large pot of salted water and bring it to a boil.

  • Preheat the oven to 450 degrees Fahrenheit and grease the rectangular baking pan with cooking spray.

  • Add the kale to boiling water and cook for about 2 minutes until it is bright green, tender and not soft. Use a colander to transfer it to the colander.

  • In the same pot, add the pasta and cook for a minute or two according to the package instructions; it should just be shy al dente.

  • Reserve ¾ cup of pasta water, then pour the pasta and kale into a colander.

  • In a large mixing bowl, mix canned pumpkin with 1 cup shredded Gruyere or Cheddar cheese. Season with black pepper.

  • Stir ½ cup pasta water into the pumpkin mixture. It should be about the consistency of Beckham, thin enough to spread on pasta, but without water; add a little more water if needed.

  • Stir in the pasta, kale, onion, spaghetti and beans, and stir well.

  • Transfer to a baking tray and sprinkle the remaining ½ cup of shredded cheese on top; finally, sprinkle with breadcrumbs and spray a little cooking spray to increase browning.

  • Bake for 14 to 18 minutes, until the crumbs are golden brown. For deeper browning, roast 3 to 4 inches below your broiler for 1 to 2 minutes, watching carefully to prevent burning.

service: 11/2 cup, Calories: 473Kcal, carbohydrate: 66.5G, protein: 25.5G, fat: 13.5G, Saturated fat: 5.5G, cholesterol: 17.5Milligrams, sodium: 729Milligrams, fiber: 13G, sugar: 6G

Key words: Baked Pumpkin Pasta, Cheese Baked Pumpkin Pasta, Pumpkin Pasta

This recipe is sponsored by Delano. Thank you for letting me share my favorite products so that you can get these recipes for free.

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