A fall inspired twist on the classic we all know and love. This pumpkin pasta is creamy, comforting and the perfect addition to your table no matter the company. With spices like sage, thyme and nutmeg the sauce is reminiscent of a thanksgiving dinner and best of all it only requires one pan to make. This recipe uses the Philips pasta maker which is perfect for achieving the quality of a handmade pasta without all the elbow grease. Take note that a kitchen scale is very handy in measuring the ingredients for the pasta dough as the machine requires precise ratios.
Ingredients for the pasta:
- 250 g of all purpose flour * be sure to use a kitchen scale to measure
- 1 large egg
- 95 mL of water
Use the directions provided by the manufacturer to assemble the machine.
Insert the fettuccine shaping disc to the front panel of the pasta machine and fix it in place using the knobs. Turn the machine on and select wheat pasta function. Remove the chamber lid and add in the flour. With the lid back in place press start and the machine will begin to churn.
Slowly add in the egg and water through the perforations in the lid. The dough will naturally look crumbly. After three minutes of mixing the dough will begin to extrude through the shaping disc, place a bowl underneath and use the provided scraper to cut the fettuccine noodles once a desired length is reached.
Once all the dough is processed, turn the machine off and set the pasta aside while the sauce is being prepared.
Ingredients for the sauce:
- 2 tbsp butter
- 6 garlic cloves, minced
- ¼ of a white onion finely chopped
- A generous pinch of salt and pepper
- 1 tsp each of dried thyme, sage, oregano, rosemary
- ½ tsp ground nutmeg
- ⅓ c pure pumpkin puree (not pumpkin pie filling)
- ½ c parmesan cheese grated
- ⅔ c vegetable broth
- 3 tbsp 10% half and half cream
In a saucepan, over medium heat, add two tbsp of butter, swirling until melted. Add in your minced garlic and onion cooking until fragrant. Add in the salt, pepper and remaining spices ensuring they are spread around evenly. Cook the mixture until onions are soft and translucent. Next add in the canned pumpkin puree and stir until a paste forms. Add half of the broth to the pan while stirring to thin out the mixture. Sprinkle in the cheese a little at a time so that it fully melts followed by the last of the vegetable stock. Once a smooth velvety consistency is achieved turn the heat down to simmer and add in your cream.
Meanwhile, bring a large pot of heavily salted water to a boil and add in your fresh pasta. Reduce the heat to medium high and stir so the pasta doesn't stick. It should only take about 3-5 minutes to cook depending on the desired texture. Once the pasta floats it's ready. Drain the pasta, reserving about two tablespoons of the pasta water and add them both directly into the saucepan. Toss the pasta evenly and plate to serve. Garnish with extra parmesan and fresh sage leaves. Serve immediately.