Pumpkin Pasta
This delicious savoury pasta is low fat and high fiber.
Servings Prep Time
6servings 40minutes
Cook Time
Servings Prep Time
6servings 40minutes
Cook Time
  • 14oz pumpkin purée(not pie filling)
  • 4cups flour(use GF flour for gluten free)
  • water as needed
  • additional flour for handling
  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.