Home made pasta with pumpkin sauce Recipe
Ingredients
- Pasta:
- 200g flour
- 2 eggs
- 2 tablespoons olive oil
- pinch of salt
- for sauce
- 350 g pumpkin
- cup cream 35%
- cup grated Parmesan cheese
- 2 pieces shallot
- olive oil
- for filing:
- fresh leaves of basil and sage
- pine nuts
Directions
- Pumpkin drizzle with olive oil, wrap in foil and bake until done.
- While the baked pumpkin, cook pasta. Pile on the work surface to pour the sifted flour. Make a well. Mix in a separate bowl the egg and butter, add the indentation. Spiked edges with a fork slides to the center. Knead the dough well, it should be elastic. Then roll Thickness 1.5 mm, cut into wide noodles - papardele.
- Cooked pumpkin turned into a puree with the blender.
- Cook pasta for 2 minutes.
- Shallots fine chopped into small cubes, fry in olive oil, add the pumpkin puree and cream. When the sauce thickens then remove from heat a frying pan, add cheese and stir well.
- Mix sauce with pasta and serve immediately.
- Steal grated Parmesan cheese, roasted pine nuts, sage and basil leaves.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 450g | |
| Recipe makes 2 servings | |
| Calories 1028 | |
| Calories from Fat 498 | 48% |
| Total Fat 56.5g | 71% |
| Saturated Fat 26.53g | 106% |
| Trans Fat 0.0g | |
| Cholesterol 309mg | 103% |
| Sodium 955mg | 40% |
| Potassium 792mg | 23% |
| Total Carbs 91.05g | 24% |
| Dietary Fiber 3.3g | 11% |
| Sugars 2.9g | 2% |
| Protein 39.57g | 63% |
