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!