Each time that I make pasta, I wonder why I don’t do it more often. It really isn’t that much effort and fresh pasta is amazing. I wish that I could say that I came up making pumpkin pasta but the idea came from fellow blogger, Jamie Scott. She is the brains behind this idea, I just executed it and reaped the benefits 😉
(Jamie says…Karmen is amazingly beautiful and would have come up with this all on her own!)
The pumpkin flavor is very subtle so I knew I wanted to top this with a light sauce. It would be yummy with just butter or pesto. I went with a butter white wine sauce with a little bit of hatch chile to give it some pizzazz (I included this bonus recipe below). I garnished it with parmesan and roasted pumpkin seeds to give it another texture. This recipe came together while we decorated pumpkins.
I happen to have an underused pasta attachment for my kitchen aid so I made spaghetti using that attachment. If you don’t have a pantry of random kitchen utensils, you can just roll this dough out paper thin and cut into thin strips (like fettuccine) or a little thicker like pappardelle.
- 2 T shallots, minced
- 4 cloves garlic, minced
- 1 roasted and peeled hatch chile, diced
- 12 T butter, cut into 1 T cubes
- 1 1/2 cup white wine (whatever you have on hand)
- Add one tablespoon of butter to a skillet and melt over med-high. Add shallots and garlic and cook until fragrant and soft.
- Stir in wine and hatch chile. Simmer until reduced by half.
- Add butter one cube at a time. Stir after each addition and add your next cube once the previous one is melted.
- Once all butter has been melted, turn off the heat and set aside. Your sauce is now ready to serve.
I love banana & caramel and that looks fabulous. At first, at a quick glance, I thought it was a shrimp pizza! That’s what old age does to your eyes …