By Laura | Laura the Gastronaut
Prep Time: 40 minutes | Cook Time: 30 minutes | Resting Time: 1 hour | Total Time: 2 hours 10 minutes
Yield: 4 servings
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This pumpkin pasta is everything. The pumpkin noodles are homemade and seasoned with nutmeg and sage. The pumpkin pasta sauce is made with real pumpkin, cheesy from the addition of white cheddar, perfectly seasoned, and creamy. This pumpkin pasta recipe is great for a fall dinner or a Halloween supper.
• 2 cups flour, plus more for surface
• 2 teaspoons kosher salt
• 1 teaspoon dried sage
• 1/4 teaspoon nutmeg
• 2 egg yolks, beaten
• 1 whole egg, beaten
• 1/4 cup pumpkin puree
• Water, as needed
• 5 tablespoons butter, divided
• 3/4 cup onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon kosher salt
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cayenne
• 2 tomatoes, diced
• 1 cup chicken stock, or vegetable stock for vegetarian
• 15 ounces pumpkin puree
• 6 ounces (3/4 cup) white cheddar cheese, shredded
• 1/4 cup heavy cream
• Optional: fresh oregano, fresh basil, and/or parmesan, for topping
➊ Make Pumpkin Noodles: In a large bowl, whisk together flour, salt, dried sage, and nutmeg. Make a well in the flour and add the egg yolks, egg, and pumpkin puree to the well. Using your hands, slowly start adding small amounts of the dry ingredients into the wet ingredients until the dough begins to form. It will be crumbly and dry flour will still be around. Start adding water a tablespoon at a time just until the dough comes together and you get a shaggy ball of dough. Be careful not to add too much water.
➋ On a floured surface, knead dough until you get a smooth and silky ball. This will take about 10 minutes of kneading. Wrap the dough ball into plastic wrap, and let rest at room temperature for an hour.
➌ Cut the ball of dough into four equal parts. Put 3 of the parts back into the plastic wrap to keep from drying out. Using a rolling pin, roll out one part of the dough into an oblong shape. You want it to be thin enough so that when you hold it up to light, you see the shadow of your hand. Using a sharp knife and pizza cutter, cut down the long edge of the dough and make the noodles 1/4" wide. Place the noodles on the counter without any of them touching each other. Continue to roll and cut dough until all of the noodles have been made.
➍ Make the Sauce: In a large saucepan, melt 2 tablespoons of the butter over medium heat and add in the onions. Cook until onions are softened, stirring occasionally, about 5-8 minutes. Add in the garlic and cook an additional 30 seconds until fragrant. Stir in all of the sauce seasonings, tomatoes, chicken stock, and pumpkin puree. Cover and lower the heat to maintain a steady simmer, stirring occasionally, for 15 minutes.
➎ Meanwhile, in a small saucepan, heat the remaining 3 tablespoons of butter over medium heat, stirring frequently, until the proteins are browned and it has a nutty fragrance. Keep a close eye on the butter so it doesn't burn. Remove from heat and set aside.
➏ Pour sauce into a blender, and CAREFULLY puree until smooth. *Be careful blending hot liquids- You may need to blend the sauce in batches. Start slow and remove the middle part of the blender lid so the steam can escape and cover with a towel instead.*
➐ Place a large saucepan of salted water over high heat until it boils.
➑ Meanwhile, pour the sauce back into the saucepan and place over low heat. Stir in the browned butter and white cheddar cheese until it melts. Then stir in the heavy cream. Cover and keep on low heat, stirring occasionally.
➒ Place the noodles in the boiling water and cook until done. This will take 1-3 minutes. Start checking noodle doneness after the 1 minute mark. Drain.
➓ Add the cooked noodles to the sauce and carefully mix. Serve the pasta topped with fresh basil, fresh oregano, and/or parmesan.
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Find recipe at: https://laurathegastronaut.com/homemade-pumpkin-pasta-with-pumpkin-sauce