PUMPKIN NOODLES
this noodle recipe is easy to do, you can use your own recipe mashed pumpkin (would not recommend the canned one, it got its own taste I don't really like) and you have healthy and real yummy tasting noodles for your kids, you can dry and then store the noodles to use later. You can even roll out to lasagne noodles and use them in a lasagne
Provided by Petra Ommen @pittyom
Categories Pasta
Number Of Ingredients 4
Steps:
- for the mashed pumpkin I cook the pumpkin with some celery, leek, 2 carrots, 2 potatoes, 1 onion - all cut up in pieces - , salt,pepper to taste in chicken stock tender and mash all to a thick puree.
- the cold pulp mix with the other ingredients and knead to a smooth dough. let rest for about 30 min.
- after that maybe you have to add some more flour with kneading to make the dough non sticking, before you roll it out to make the desired noodles, farfalle, tagliatelle, and so on, just like normal noodles, only taste a lot beter than store bought ones!
- ...and cook faster. Depending on thickness of the noodle it will be done in about 3 min... thinner noodles might even bin faster done, thicker will take longer, so try them before removing from the water!
PUMPKIN NOODLES
Watching fats? Great tasting pasta with no eggs or oil!!! Matches well with tomato and cream sauces. Tastes a lot like home made egg noodles!
Provided by Jadestonediabetic
Categories Pumpkin
Time 1h10m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix together flour and salt. make well in center. put pumpkin and 1 tbsp water in the well. Slowly incorporate the wet into the dry making a rough dough and adding more water as needed. (I have done this with a bread hook on my kitchen aid mixer as well)
- Turn the dough onto a floured surface and knead into a smooth dough. (about 5 mins) The dough should not break apart or crack. (You might have to wet your hands if the dough gets too dry)
- Roll into log and wrap in a clean, damp towel. Set aside for 20 minutes
- Roll out to an even thickness of 1/8 inch or less. Cut into desired shapes, (linguine, squares for pot pie,etc) or add filling (I use cream cheese, with chives and canned chicken or ground, seasoned pork) and seal for ravioli or tortellini, etc.
- boil just as you would any other fresh pasta, cover with your choice of sauce and enjoy!
Nutrition Facts : Calories 227.5, Fat 0.6, SaturatedFat 0.1, Sodium 292, Carbohydrate 47.7, Fiber 1.7, Sugar 0.2, Protein 6.5
PUMPKIN PASTA
Pumpkin puree isn't just for pie. Think outside of the can and make this easy orange pasta in your food processor. It's the perfect way to use up leftover cans of pumpkin from the holidays. Add a sprinkle of Parmesan and some toasted pumpkin seeds for an upgrade.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Dust a baking sheet with flour.
- For the pasta: Put the flour and pumpkin puree in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute.
- Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).
- Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly.
- For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in 1 teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.
CREAMY PUMPKIN PASTA
Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce
Provided by Esther Clark
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
- Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
- Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.
Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium
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