Wednesday, November 16, 2016

Two Ingredient Homemade Pumpkin Pasta with Pistachio Caper Butter

For a easy and impressive meal, this Two Ingredient Homemade Pumpkin Pasta with Pistachio Caper Butter is a perfect choice!

Homemade pasta is easier than you think! This one especially, as it only needs two ingredients - flour & pumpkin puree! The pumpkin flavor is almost not there - it is just a very subtle hint making it great with any sauce. The pasta itself is also vegan so toss it with a quick vegan sauce and there you have a easy vegan pasta dish. 

Two Ingredient Homemade Pumpkin Pasta with Pistachio Caper Butter
Pasta Recipe: Wholefully
  • about 3 cups all purpose flour, plus more for rolling
  • 1 (15 oz) can pumpkin puree
  • shredded parmesan cheese, for serving
Pistachio Caper Butter
  • 1 stick unsalted butter, softened
  • 1 green onion, sliced
  • 1/2 lemon, zested
  • 1/4 cup pistachios, chopped
  • 1/2 teaspoon capers, chopped
For the butter: add all the ingredients to a bowl and mash with a fork to combine. Set aside. (Store any leftovers in the fridge)

For the pasta: pour the flour into a pile on the counter. Top with the pumpkin puree and mix with your hands until combined and the dough is not sticky, adding more flour if needed. 

Divide the dough in half. Cover one half with a kitchen towel to avoid drying it out.

Dust the counter with flour and roll the dough, one half at a time, into large, very thin rectangles. Using a pizza cutter or knife, cut the dough into strips.

To cook, bring a pot of salted water up to a boil. Add the pasta and cook until the pasta floats. Then drain and add to a bowl. Toss with as much butter and parmesan as desired. Serve and enjoy!

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