Oh man, I’ve had so much fun showering you guys with pumpkin recipes this past week. I love theme weeks! I hope you have enjoyed this little glimpse into my pumpkin obsession. After today, I promise to put the pumpkin down and walk away (at least for a little bit).
I’m not sure if you noticed or not, but many of the recipes this week ended up being free from animal products. It’s not my secret way of telling you I’m going vegan or anything (I heart cheese and eggs too much for that to ever go well).
It just so happens that pumpkin is a wonderful substitute for animal products in many dishes. It adds moisture, sweetness, and flavor like cream or butter would. It’s got the creamy texture of a lot of dairy products. And it binds a lot like an egg would.
The binding properties of pumpkin is what I was really relying on for this pasta. I’ve seen recipes out there where folks mix pumpkin puree into traditional fresh egg pasta, and that’s great, but I had a hunch that you could maybe skip the egg entirely and just make a straight up pumpkin pasta. And I was right! Leave out the egg, just use pumpkin, and create yourself a big, glorious pile of beautiful vegan pasta!
If you’ve ever been afraid to make fresh pasta at home, this recipe is a great place to start. It literally has two ingredients—flour and pumpkin puree. If you want to get real wild and crazy, you could add a third ingredient—salt—but I cooked my pasta in salted water, so it wasn’t necessary. But it’s up to you.
And even better than the tiny number of ingredients? This fresh pumpkin pasta requires no special equipment.
If you have a pasta roller and cutter and want to use it, go right ahead, but don’t be shy if you don’t. Just roll the dough out thin with a rolling pin and cut rustic noodles using a sharp knife or pizza cutter. I promise it’ll taste just as delicious.
This fresh pumpkin pasta would be wonderful in a cheese ravioli, or even with a white-sauce lasagna, but I kept it simple and drizzled this amazing browned butter and sage sauce over top made with sage from our garden (that is drying in a beautiful bundle over top of our kitchen sink).
The sauce takes all of about five minutes to make, and is the perfect complement to the sweetness of the pumpkin in the pasta. Of course, the butter and cheese kinda negate the whole vegan pasta concept, but hey, balance. If you want to keep your pasta dish free of animal products, you can replicate the sauce using one of the many vegan margarines out there and just skip the cheese—I’m sure it’d still be delicious!
When I served this up to my husband the other night, I asked him if this was a worthy dish to end Pumpkin Week on. And, with a mouthful of pasta, he looked at me and muttered, “I could eat this all day, everyday.” So I take that as an affirmative!
Thank you so much for tolerating my pumpkin obsession over the past week. I’ll be back tomorrow with regularly scheduled, pumpkinless programming! Now go make yourself some pasta. Enjoy!
- 3 cups all-purpose flour, plus more for rolling
- 1–14 ounce can pumpkin puree (or about 1⅔ cups homemade puree)
- Pile the flour in the middle of a board or clean countertop. Make a well in the center, and add in the pumpkin puree.
- Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky).
- Divide the dough in half, covering one half with a towel to keep it from drying out. Form remaining dough half into a disc.
- Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts). Using a sharp knife or pizza cutter, cut into ¼" long strips. Repeat with remaining dough disc.
- To cook: bring to a boil two quarts of salted water. Drop noodles into the water a few at a time. Cook for two minutes, or until all the noodles float. Drain and top with sauce.