All the recipes that we will feature on Alcoeur's Apron will be soft, easy to swallow, and a great choice for elderly eaters! We try to keep all the meals under 15 ingredients so that you and your loved one have more time eating together than cooking or cleaning the kitchen. Keeping up with our fall recipes we are dedicating this week to this Delicious Pumpkin Bread and One-Pot Creamy Pumpkin Pasta.
2 cups granulated sugar
1 (15-ounce) can pumpkin purée (about 2 cups)
1/2 cup vegetable or canola oil
3 large eggs
1 tablespoon pumpkin pie spice
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 1/4 cups all-purpose flour
1/4 cup roasted, salted pumpkin seeds
Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x5-inch loaf pan with cooking spray; set aside.
Place the sugar, pumpkin purée, oil, and eggs in a large bowl and whisk until smooth and combined. Add the pumpkin pie spice, baking powder, baking soda, and salt, and whisk to combine. Add the flour and fold it in with a rubber spatula until just combined. Pour the batter into the prepared pan and spread into an even layer. Sprinkle with the pumpkin seeds, then gently press them into the batter to ensure they stick.
Bake until a toothpick comes out mostly clean with a few moist crumbs attached, 65 to 75 minutes. Let cool 10 minutes in the pan, then transfer to a cooling rack and let cool completely.
Storage: The pumpkin bread will keep in an airtight container at room temperature for several days. It can also be wrapped in aluminum foil and frozen for up to 3 months. Thaw in the refrigerator overnight or in a 300°F oven for 20 minutes.
One-Pot Creamy Pumpkin Pasta
2 teaspoons finely chopped fresh rosemary leaves
12 ounces dried penne pasta
1 (32-ounce) box vegetable broth
1 cup canned pumpkin purée
1 cup water
1/4 cup mascarpone cheese
1/4 teaspoon freshly ground black pepper
Grated Parmesan cheese, for serving (optional)
Strip the leaves and finely chop until you have 2 teaspoons fresh rosemary leaves.
Place 12 ounces dried penne, 1 (32-ounce) box vegetable broth, 1 cup canned pumpkin purée, and 1 cup water in a large pot. Bring to a boil over high heat and cook, stirring frequently, until the liquid is almost completely evaporated, about 11 minutes. Stir in the rosemary, 1/4 cup mascarpone cheese, and 1/4 teaspoon black pepper. Cook until the pasta is tender and coated with a silky sauce, about 2 minutes more. Serve topped with grated Parmesan cheese, if desired.
Storage: Leftovers can be refrigerated in an airtight container, up to 4 days.
Add the rosemary and mascarpone towards the end of cooking. The prep for this five-ingredient dinner couldn’t be easier: dump the penne, broth, water, and pumpkin purée into a large pot, crank up the heat, and boil. Wait to stir in the rosemary and mascarpone cheese until the noodles are nearly done, which will keep the rosemary fresh and prevent the mascarpone from curdling. If you don’t have mascarpone, use softened cream cheese instead.
Use a large enough pot. When making one-pot pasta, make sure that you use a large enough pot so that there’s ample room for the noodles to absorb the liquid and not get dried out.
Stir the noodles often. To ensure they aren’t sticking to the bottom of the pan, stir the noodles often as they cook.
Yes! Fall Recipes are in full swing! Tell us what pumpkin recipes you've used! And of course, let us know how these savory recipes came out.