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.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- Kosher salt
- 4 cups all-purpose flour, plus more for dusting
- One 15-ounce can pure pumpkin puree
- 1 stick (8 ounces) unsalted butter
- 6 fresh sage leaves
- Kosher salt and freshly ground black pepper
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 603 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 81 mg |
| Sodium | 450 mg |
| Serving Size | 1 of 6 servings |
| Calories | 603 |
| Total Fat | 32 g |
| Saturated Fat | 20 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 5 g |
| Sugar | 3 g |
| Protein | 10 g |
| Cholesterol | 81 mg |
| Sodium | 450 mg |
Reviews
I made it and it tasted good. It was too much for my circa 1980 food processor and burnt out the motor. I would modify the instructions to mention the size of the food processor needed and to not mix it all at once. As I compare my food processer to the photo, that one is much bigger than mine. I think that dividing the dough into 4 parts made the chunks of dough too big for the hand cranked pasta machine. 8 parts worked better. I tried several times to run the dough through the pasta rollers at the widest setting and it just made a mess. What did work was to take 1/8 of the dough and roll it on the counter, fold and roll again until I had a nice lump that stuck together. Putting this smaller lump of dough through the pasta rollers gave me nice sheets of dough. I did it to the # 3 thickness and used the linguine cutters. The pasta had a slight pumpkin flavor and a nice hearty chew. I didn’t try the sage butter, but with just plain butter, I really did not notice that it tasted any different than dried store bought pasta except that it was thicker and had a meatier chew. It was great to not waste the Halloween pumpkin but the extra time, effort and very messy kitchen make it not worth it for me to make it again. This recipe made way more than would fit in a standard dutch oven pot of boiling water. There was plenty left over to freeze enough for one or 2 more meals.
Super sticky dough and doesn’t come together like a regular pasta dough even with a good amount of kneading so the pasta doesn’t have that nice bite to it. Hard to roll out and required much more flour than anticipated. May be better with shapes instead of a linguine.
Absolutely fabulous recipe! So easy and so tasty! My whole family loved it!
Rolled to a #4 thickness, cooked for two minutes, drained and into the butter sauce. Decent flavour, was a bit soggy. Would have been better as a gnocchi.
Chicken gunbo
It took a little longer than anticipated and it turned out to be a little more like gnocchi, but the meal was enjoyable.
This sounds amazing and super easy to make…can’t wait to try it!
No eggs?
Super simple pasta to make and a nice simple pumpkin taste which allows you to add almost any protein you would like.
The sage butter sauce was very mild. I cooked all of the pasta that the dough made, and it required a bit more butter sauce. Nonetheless, it was still quite tasty!
The sage butter sauce was very mild. I cooked all of the pasta that the dough made, and it required a bit more butter sauce. Nonetheless, it was still quite tasty!
Great fall pasta