Vegan Pumpkin Pasta from Two Ingredients

Guys, I find it amazing how easy it is to make this two-ingredient vegan pumpkin pasta! Seriously, even if you are not into making your own pasta, I can definitely recommend making this one. You don’t even need a pasta machine, the dough can be rolled out by hand with a rolling pin, cut it into long stripes, and voila, you’ve got yourself delicious tagliatelle! I tried both options, tagliatelle by hand and also using the pasta machine to make spaghetti, both work wonderfully. As stated, this is vegan pumpkin pasta as it only contains pumpkin puree and all-purpose flour as its two ingredients. I find that so awesome!

I have declared the month of November as the pumpkin month. That’s because I am organizing a German blog event. If interested, check out the blog Kochtopf by Zorra. I started first by making pumpkin cookies with cream cheese frosting, during half of the blog event I am doing this pumpkin pasta and watch out, the last recipe is going to be extra special and may be a layer cake you can actually serve for Thanksgiving.

But let’s get back to this two-ingredient pasta. I already posted another homemade pasta recipe on my blog, if you are into homemade spaghetti al crudo which is made with classic pasta dough with egg, check out the recipe. But today I am introducing you to these vegan pumpkin noodles. And believe me, they didn’t make it on the blog because they are vegan, no it is rather the opposite. Despite the fact that they are vegan I decided to publish them because this pumpkin pasta is just so good! I first was a little suspicious, can this really be true, just pumpkin puree and flour? Nothing else? Is this really going to taste good? However, once I read that pumpkin actually works like an egg replacement, I wanted to give it a go. And was surprised how well it works. The dough is elastic and very easy to roll out. Just thinking about this pasta makes me want a large plate full of this delicious and soul-warming pasta again!

Credit: Half baked harvest

Print Recipe

Vegan Pumpkin Pasta from Two Ingredients

Serves: 2 people

Prep Time: 15min + resting – Cooking Time: 10min

This vegan pumpkin pasta from two ingredients is made with pumpkin puree and all-purpose flour and goes well with the brown-butter and sage sauce.

Ingredients

• Pasta Dough
• Ca. 160 grams of canned pumpkin or homemade pureed pumpkin
• 200 grams of all-purpose flour
• A bit of salt to taste
• 
  
• Pasta Sauce (not vegan!)
• 60 grams of butter
• 1 large garlic clove
• 8 leaves of sage
• 65 grams of white wine
• 2 tablespoons of balsamic vinegar
• Parmesan and additional fresh sage leaves

Instructions

1

For the pasta dough mix the two ingredients thoroughly until you can form a sticky dough. Depending on your pumpkin puree, you may need more flour. If you used homemade puree, it may be more watery and thus may need more. Let the dough rest for at least half an hour at room temperature. Then divide dough in half and roll out dough thinnly on a generoulsy floured surface. I don't recommend doing this with a machine. Then either cut thin stripes to get tagliatelle or use a machine to cut spaghetti.

2

For the pasta sauce bring the butter with the garlic and sage leaves to a simmer. Let simmer for about five minutes, butter should turn brown. Meanwhile bring salt water to boil and cook the pasta for about one minute, drain. Take out garlic and sage leaves and add the wine and vingar to the sauce. Let simmer for about three more minutes, add salt and pepper to taste, then toss in the pasta and simmer for another two minutes until the pasta has fully absorbed the sauce.

3

Serve with freshly grated parmesan and additional sage leaves.

Notes

The pasta dough can easily be prepared the night before. Leave it tightly wrapped at room temperature.

P.S.: You want to try regular pasta? How about this classic pasta dough with egg:

Homemade spaghetti al crudo