Pumpkin Pasta
Simple 2 ingredient pumpkin pasta recipe that is delicious with a galric browned butter sauce topped with cheese and fresh basil
Servings: 2 servings
Ingredients
- 1 cup pumpkin puree
- 2 cups all-purpose flour
Instructions
- In a medium bowl add pumpkin puree and flour. Stir to combine, keep stirring until the pasta dough sticks together and you can press it into a ball. Add a dusting of flour as needed so the dough is not sticky as you roll it out into desired thickness, then cut into the shape you'd like, you can make a thick log and cut it like gnocchi and roll it on the back of a fork. Roll it thin like you would a pie crust (but thinner) and roll that into a log, then slice and unravel it like fettuccini. Get fancy and use a mini cookie cutter after rolling it thin and cut into a fun shape.
- To cook the pasta, bring a pot of water to a boil. Salt the water well, then add the pasta and cook in simmering water for about 3-4 minutes, and test the pasta for your desired doneness.
- In a skillet add a stick of butter and cook it over low to medium heat until it's golden brown (do not burn the butter) it'll get tiny bubbles and then add some fresh sliced garlic or garlic paste and give it a stir.
- Transfer the pasta from the water to the butter sauce.
- Stir well to coat the pasta.
- Plate the pasta and top it with finely grated Romano Cheese and fresh basil or your desired toppings.
- Serving options: Add meatballs: beef or chicken would be delicious. I'd make the meatballs small 1 tablespoon size with the fresh pasta would be great.Add some sauteed veggies like asparagus, zucchini, or red bell peppers.Add a side salad and garlic bread and then maybe start making another batch it'll go fast! OR feel free to double or multiply the amounts for the servings you'll need. Use a mixer if you make more for ease of mixing.