Pumpkin Pasta

Amp up your homemade pasta with this 2 ingredient recipe!  This Pumpkin pasta uses pumpkin purée to give a subtle, savoury flavour base to your pasta.

Take Me to the Recipe!

Pumpking dough on floured surface

You can’t quite put your finger on what the ingredient is – that is how subtle it is.  I take that as a good thing.  My husband would have turned his nose up at the thought of pumpkin in his pasta so I wasn’t offering any unsolicited information!  After he had sampled his meal he was quick to ask what it was because he liked it!

The Whiskey Shrimp sauce I served over it may have had something to do with it! That recipe is really good anytime over rice or pasta but it does go particularly well with this  savoury pasta base.

 

Print Recipe
Pumpkin Pasta Yum
This delicious savoury pasta is low fat and high fiber.
Pumpkin Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 2 minutes
Servings
servings
Ingredients
  • 14 oz pumpkin purée (not pie filling)
  • 4 cups flour (use GF flour for gluten free)
  • water as needed
  • additional flour for handling
Course Main Dish
Cuisine Italian
Prep Time 40 minutes
Cook Time 2 minutes
Servings
servings
Ingredients
  • 14 oz pumpkin purée (not pie filling)
  • 4 cups flour (use GF flour for gluten free)
  • water as needed
  • additional flour for handling
Pumpkin Pasta
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Mix the pumpkin puree and flour in a food processor. Dough should come together in a ball. If mixture is too dry add 1 Tbsp of water at a time and pulse until dough comes together.
  2. Transfer dough ball to a floured surface. Divide dough into about 8 equal portions.
  3. Flour each portion so it is not sticky in your hands. Put through a pasta maker to position 4. This is thicker than a traditional pasta. You may have to dredge your pasta piece in flour between rolling to ensure it rolls cleanly. If your dough is too sticky it will tear and crimp up in the rolling process.
  4. When dough rolls through level 4 cleanly pass it through the widest cutter setting for linguine style pasta. Transfer to a floured sheet pan or drape over a piece of dowling to hang. Gently separate the strands. I sieved more flour on the top of the noodles and gently twisted them into nests.
  5. Pasta will hold covered for up to a day in the fridge.
  6. When ready to cook, bring a large pot of water with 1 Tbsp salt to a boil. Gently drop in noodles and cook about 2 minutes. Drain in a colander and serve with your favourite sauce.
Recipe Notes

Nutrition Facts
Pumpkin Pasta
Amount Per Serving
Calories 305 Calories from Fat 12
% Daily Value*
Total Fat 1.3g 2%
Saturated Fat .4g 2%
Polyunsaturated Fat .4g
Monounsaturated Fat .45g
Sodium 138mg 6%
Potassium 275.3mg 8%
Total Carbohydrates 65.3g 22%
Dietary Fiber 5.3g 21%
Sugars 2.66g
Protein 8.6g 17%
Vitamin A 255.3%
Vitamin C 3.2%
Calcium 2%
Iron 22.66%
* Percent Daily Values are based on a 2000 calorie diet.

Share this Recipe
Powered by WP Ultimate Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *