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Ingredients

Portions

For 4 servings

300 g Wheat flour (for pasta)
3 Eggs
1 Teaspoon(s) Olive oil
0.5 Teaspoon(s) Salt
300 g Pumpkin (e.g., Hokkaido), diced
1 Teaspoon(s) Fresh ginger, grated
1 Small onion, diced
2 Tablespoon(s) Olive oil
100 ml Vegetable broth
50 ml Cream (optional)
50 g Grated Parmesan cheese (optional)
Salt and pepper to taste
Fresh thyme or basil (for garnish)

Preparation

  • Preparation time: 20 min
  • Cooking time: 30 min
  • Total time: 50 min

Making the pasta

1. First, prepare the fresh pasta. Mix the wheat flour, eggs, olive oil, and salt in a bowl and knead into a dough. Use the STONELINE® Pasta Maker to shape the dough as desired and cook the pasta in boiling water for approx. 2-3 minutes.

Prepare the pumpkin

1. While the pasta is cooking, cut the pumpkin into small cubes and sauté in a STONELINE® pan with 1 tablespoon of olive oil until it is soft and slightly caramelized (approx. 8-10 minutes). Add the grated ginger and diced onion and sauté for another 2 minutes.

Prepare the sauce

1. Add the vegetable stock to the pumpkin and ginger mixture in the STONELINE® pan and simmer for about 5 minutes until the pumpkin is completely soft. Purée the mixture with a hand blender until you have a smooth sauce. Optionally, add the cream to achieve a creamier consistency.

Fry the pasta

1. Drain the cooked pasta and fry it in the STONELINE® pan with a little olive oil for 1-2 minutes to allow it to absorb some more flavor.

Arrange the pasta, serve, and enjoy

1. Add the sautéed pasta to the sauce and mix well. Season to taste with salt, pepper and optional Parmesan cheese. Divide the pasta between plates and garnish with fresh thyme or basil.

Serve immediately and enjoy this autumn treat to the fullest!

Do you like this recipe? Get fresh inspiration every week with our Recipe of the Week!


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