Pumpkin, you got us again. Just when we thought it couldn’t get better than a pumpkin spice latte, we discovered even more to love. So this month, we’ll be featuring our favorite pumpkin recipes, starting with this pasta from Cassie of Wholefully. It’s insanely easy (no special equipment required!), and would make a slam-dunk dinner with just a couple additions. Here’s how to make it…
Two-Ingredient Pumpkin Pasta
By Cassie Johnston of Wholefully
This recipe is simplicity at it’s finest — two ingredients (okay, three if you count the salt used in the cooking water) and you are on your way to fresh, incredibly tasty pumpkin pasta. I love to keep it simple and serve this drizzled with a little bit of butter and the sprinkle on some fresh Parmesan right before serving.
Recipe: Two-Ingredient Pumpkin Pasta
For the pasta
3 cups all-purpose flour, plus more for rolling
1 14 oz can pumpkin puree
Salt for boiling
5 tbsp butter, melted
Pile the flour in the middle of a board or clean countertop. Make a well in the center and add in the pumpkin puree.
Using clean hands, mix together the puree and flour until it forms a stiff dough (adding more flour if needed to make it not sticky).
Divide the dough in half, covering one half with a towel to keep it from drying out. Form remaining dough half into a disc.
Flour a rolling pin and roll out the disc into a very thin sheet (you should almost be able to see through it in parts). Using a sharp knife or pizza cutter, cut into 1/4-inch long strips. Repeat with remaining dough disc.
To cook the pasta, bring two quarts of salted water to a boil. Drop noodles into the water a few at a time. Cook for two minutes, or until all the noodles float. Drain and top with melted butter and a generous amount of grated Parmigiano-Reggiano. If you want to go all out with the sauce, this browned butter and sage sauce recipe is wonderful.
Thank you so much, Cassie!