2 Ingredient Pumpkin Pasta with Balsamic Sage Butter Sauce
Yup, just pumpkin and flour. Simple as that and you don't even need to add water. The pumpkin acts as the magical binding ingredient and leaves you with the perfect pumpkin pasta every single time.
Foto: Half Baked HarvestIngredients
- 1 15 ounce can pumpkin puree
- 4 cups all purpose flour
- 1 stick (1/2 cup) salted butter
- 2 cloves garlic
- 8 fresh sage leaves
- 1/2 cup white wine
- 3 tablespoons balsamic vinegar
- kosher salt and pepper
- manchego cheese and roasted pumpkin seeds for serving
Steps
1. Bring a large pot of salted water to a boil. Generously dust a baking sheet with flour. 2. In the bowl of a food processor, combine the pumpkin and flour and pulse until a dough forms. Alternately, this can be mixed by hand or in a stand mixer.3. Dump the dough out onto a flour surface and cut into quarters. Roll and cut the pasta into your desired shape by using either a pasta machine or rolling pin and a sharp knife. Transfer the cut pasta onto the prepared baking sheet. If not cooking right away, cover and refrigerate for up to 4 hours.4. Drop the pasta into the boiling water and cook until al dente, being careful not to overcook the pasta. Drain.
1. Heat the butter, garlic, and sage in a large skillet over medium-high heat and cook butter until it begins to brown, about 3-5 minutes. Remove the garlic and sage from the skillet. 2. Slowly pour in the wine. Add the balsamic and season with salt and pepper. Simmer the sauce for 2-3 minutes. Add the pasta and gently toss. Cook another 2-3 minutes or until the pasta is warmed through. Divide the pasta among plates and top with sage, manchego, and pumpkin seeds. EAT.
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