An all-American pasta dish

Lunches — By Ben on 15 January 2009

Pumpkin pasta

You might remember that I mentioned that before Halloween we got a huge pumpkin that we didn’t carve. The pumpkin ended up being roasted, pureed and frozen. Well, I still have some left (a lot) deep in the freezer. I have been trying to come up with new ways to use all that delicious pumpkin so for lunch today I decided to prepare some homemade whole-wheat pumpkin pasta.

This is not the first time that I make my own pasta, but this is the first time that I make whole-wheat pasta and add something else to it. The recipe is very simple. I just changed this recipe a little bit. I used 1 cup of pureed pumpkin, 1 ½ cups of whole-wheat flour, 1 ½ cups of all-purpose flour, 4 eggs and a pinch of salt to make the pasta. The color turned out a little bit strange, homemade pumpkin puree is not as orange as the canned one, but the flavor was really good.

I used half of the batch to make this all-American pasta dish, why all-American? Because the sauce is made with ingredients native to our beautiful continent: turkey, zucchini, jicama, corn and tomato. I say this is a great way to eat pumpkin pasta, don’t you agree?

¡Buen provecho!

I am sending this recipe to the following events, please click on the badges to learn more about them:

This week PPN is hosted by my good friend Ivy of Kopiaste

Tagged as: Corn, Pasta, Presto Pasta Nights, Pumpkin, Tomato, Zucchini

« « Pork enchiladas with creamy poblano sauce | Chayote and poblano soup » »

About Author

Ben

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(13) Readers Comments

Judy
January 15, 2009 at 7:43 pm

Looks wonderful Ben. I made pumpkin soup tonight from the pumpkin I roasted and pureed! The holiday that just kept on giving huh?

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toontz
January 15, 2009 at 8:05 pm

Pumpkin pasta-that sounds like fun. I will have to give it a try.

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Peter G
January 15, 2009 at 8:27 pm

It looks great to me! Well done on making your own pasta…the ingredients are quite unique!

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joan nova
January 15, 2009 at 8:28 pm

An interesting experiment that obviously turned out well. I love the idea of pumpkin pasta…wish they sold it somewhere. I’m thinking I would add some crumbed sausage and sage butter sauce.

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Ivy
January 15, 2009 at 11:04 pm

My friend your pumpkin puree is certainly without food colouring (and preservatives). One reason why we should make our own and not buy whatever they sell us. I still got a lot of pumpkin in the deep freezer so I must try this. The pasta dish sounds wonderful and thanks for participating in PPN.

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Meeta
January 16, 2009 at 2:19 am

there really is nothing like fresh homemade pasta. i’ve never gone the whole wheat road with my pasta either. it’s time to try! thanks!

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kat
January 16, 2009 at 9:21 am

What an interesting pasta!

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Lore
January 16, 2009 at 11:08 am

Love the idea of adding pumpkin to the pasta dough! Thanks for sharing your dish with Original Recipes

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Bellini Valli
January 16, 2009 at 1:08 pm

I can never get tired of pumpkin Ben:D

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madamedonna
January 16, 2009 at 1:19 pm

Beautiful combination of flavors and a very creative dish, Ben!

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Ruth
January 16, 2009 at 2:19 pm

What a brilliant idea – pumpkin pasta! I love it. Thanks for sharing with Presto Pasta Nights.

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Elle
January 19, 2009 at 2:48 pm

Looks beautiful and delicious Ben, as always! Have i told you lately how much I love the new look of your blog? It’s looking awesome!

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