Spiced Pumpkin & Mushroom Pasta

One of my simple pleasures in life is making my own home-made pasta.

Taking a few humble ingredients & creating something so sensual to the touch is just so supremely satisfying.

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Hubby loves this meal so much he wants it every single week! The balance of flavours is what makes his boat float on this one.

Start off by peeling & dicing up half a butternut pumpkin into cubes that are an easy to gobble mouth size. Bung them into a roasting dish before seasoning well in cumin & paprika. Drizzle a wee bit of olive oil over them then whack into a 180c oven to roast, depending on how large you chopped them should take about 30-40 minutes.

Meanwhile, make the pasta. Of course if you’re in a hurry, store bought pasta will do but seriously, it’s well worth taking the time to make your own.

Pile up 300g of flour onto your board (I use Gluten Free Flour but “OO” is what you want if you’re not intolerant) then make a well in the centre. Crack 4 eggs into the well & add a good splash of olive oil. Use your fingers to combine it all together then knead it into a soft dough. Divide the dough into 3 or 4 sections to work with just 1 at a time. Lightly flour your board & use your rolling pin to roll out the dough into thin lengths before cutting into whatever shape floats your boat, you may like noodle strips or simple squares. Then comes the best tip I ever got for making my own home-made pasta………pop it in the freezer for 15 minutes! This dries it out ahead of cooking.

While the pasta is chilling, move on to make the sauce. Melt 2 tablespoons of butter in a deep frypan. Add in 250g worth of sliced mushrooms (We prefer Swiss Brown for extra flavour) & cook that off until nice & soft. Bung in 1/2 cup of thickened cream & bring it to a gentle simmer to reduce slightly before seasoning generously with salt & white pepper. Add in the roasted spiced pumpkin & give it a jolly good mix to combine.

Lucky last part is super dooper quick so be ready!

To a pot of boiling, salted water you’re going to drop the chilled pasta. The instant it floats to the surface (only about a second or so!) you pull it out & throw it straight into the sauce!

Toss the pasta through the sauce to coat & It’s Chompin Time!

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