Fresh, Homemade Pumpkin Pasta [Vegan]

As the aroma of freshly cooked pumpkin pasta wafts through the air, its warm, inviting scent is elevated by the subtle earthiness of toasted pine nuts and the herbaceous undertones of crispy sage leaves. Is there a better smell? This quick and easy pumpkin pasta dough assembles in just five minutes, then cooks to perfection in no time. This golden dough is remarkably adaptable and utterly scrumptious. A classic autumnal staple: this hearty dish is an absolute essential for cozying up on crisp fall evenings.

Contents

Fresh, Homemade Pumpkin Pasta [Vegan]Vital Ingredients For Nourishing Vegan Pumpkin Pasta Recipes:Nourish Your Body with a Hearty Vegan Pumpkin Pasta Recipe: A Step-by-Step Guide Notes

Fresh, Homemade Pumpkin Pasta [Vegan]

Vital Ingredients For Nourishing Vegan Pumpkin Pasta Recipes:

all-purpose flour
Aquafaba: the versatile liquid derived from canned chickpeas.

Nourish Your Body with a Hearty Vegan Pumpkin Pasta Recipe: A Step-by-Step Guide

Combine the pumpkin purée and aquafaba in a food processor and blend until smooth.
Combine both your flour and salt; then, pulsate the mixture on and off for 3-second intervals, allowing the ingredients to coalesce into a cohesive dough. Forming the mixture into a soft, pliable ball after removing it from the food processor.
Sprinkle a thin layer of flour evenly across the cutting board and then dedicate the next 6 to 8 minutes to kneading the dough, gradually shaping it into a supple and resilient ball. Put into a covered container.
Permit the dough to repose, wrapped, for a period of 15 minutes, then employ it as you would freshly extruded pasta.
Don’t worry if you lack a pasta rolling machine; you can still achieve the perfect sheet. With minimal effort and some careful maneuvering, anyone can effortlessly slice their way through a plate of fresh pasta. Rolling out a portion of dough to a rough rectangle shape, I then place the surface in a light dusting of flour before using a sharp knife to delicately cut the dough into long, thin strips. Dry these vegetables for 15-20 minutes, then submerge them in a pot of gently simmering, salted water for approximately 4-5 minutes.
Enjoy your dish served with a choice of sauces or accompanied by your preferred vegetables.