This 30-minute pasta is a scary-good Halloween dinner. Pumpkin and carrots give the sauce a bright orange color. —Cynthia Handy, McKinney, Texas
Ingredients
- 2-1/4 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 cup canned pumpkin or homemade pumpkin puree
- 1 large egg
- SAUCE:
- 3 tablespoons extra virgin olive oil
- 3 each plum tomatoes, diced
- 2 medium carrots, grated (about 1 cup)
- 1 tablespoon minced garlic
- 1 teaspoon minced fresh rosemary
- 1/4 teaspoon each salt and coarsely ground pepper
- Grated Parmesan cheese, optional
Directions
- Combine the flour and salt in a food processor, pulse to combine. Add pumpkin and egg, pulse until dough comes together into a rough ball (if dough is too dry, add water 1 teaspoon at a time).
- Transfer dough to a lightly floured surface. Gently knead into a ball. Cover; let rest 30 minutes. Meanwhile, bring a pot of water to boil.
- To make fettuccine, roll ball into a 14x12-in. rectangle, dusting lightly with flour. Roll up jelly-roll style. Cut into 1/8-in.-wide strips. Cook in boiling water 1-3 minutes. Drain; reserving 1/2 cup pasta water.
- Meanwhile, for the sauce, in a large skillet, heat oil over medium heat. Add tomatoes, carrots, garlic, rosemary, salt and pepper; cook until tender, 5-7 minutes. Add cooked pasta and reserved cooking water to sauce; toss to coat. If desired, top with grated Parmesan cheese.
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