What makes this pumpkin pasta vegan without eggs?

This recipe uses aquafaba, the liquid from a can of chickpeas, as a plant-based binder and egg substitute to create a pliable dough.

Can I use canned pumpkin puree for this recipe?

Yes, the recipe specifies that you can use either fresh pumpkin puree or pumpkin puree from a can for convenience.

How long should I knead the pumpkin pasta dough?

After removing the dough from the food processor, you should knead it on a lightly floured surface for 6-8 minutes until it forms a pliant ball.

Do I need a pasta rolling machine to make this fresh pasta?

No, you don't need a pasta machine. The recipe provides instructions for hand-cutting the pasta into strips using a rolling pin and a knife.

How long does fresh pumpkin pasta take to cook?

After drying the hand-cut strips for 15-20 minutes, they should be tossed in simmering salted water and cooked for 4-5 minutes.

2.9K Views 2 years ago

Fresh, Homemade Pumpkin Pasta
[Vegan]

JR By: Johanne Rosenthal

Author Bio

I created my blog SunnysideHanne to veganize the tastes of childhood; My mother’s expatriate Danish... Read More

Order with Instacart Download Our App

For brands

Want to reach our audience?

Partner with One Green Planet →

Discover more recipes with these ingredients

Fresh, Homemade Pumpkin Pasta [Vegan]

Dairy Free

Vegan

The fresh smell of hot, homemade pumpkin pasta, maybe some toasted pine nuts and sage thrown in there. Is there a better smell? This fresh pumpkin pasta dough comes together in 5 minutes and cooks up in a snap. This golden dough is extremely versatile and DELICIOUS. This is a... Read More

Ingredients You Need for Fresh, Homemade Pumpkin Pasta [Vegan]

6 ounces pumpkin purée, fresh or from a can
2 1/2 cup all-purpose flour
1 teaspoon salt
7 tablespoons aquafaba (liquid from a can of chickpeas)

Order with Instacart Download Our App

How to Prepare Fresh, Homemade Pumpkin Pasta [Vegan]

Place your pumpkin purée in your food processor with the aquafaba and blend together.
Now add both your flour and salt and pulse on and off in3-second bursts until your dough comes together. Remove from the food processor and form into a soft ball.
Lightly dust your cutting board with flour and knead the dough for 6-8 minutes until you have a pliant ball of dough. Put into a covered container.
Allow the dough to rest, covered for 15 minutes and use however you would use fresh pasta.
If you do not have a pasta rolling machine to make my pasta sheets paper thin, don't fret. All it takes to cut pasta is patience, elbow grease, and a rolling pin. Cut off a piece of dough, roll it out on a lightly floured surface into a rough rectangle, and hand cut it with a knife into long strips. Dry these for 15-20 minutes and then toss them in simmering salted water for 4-5 minutes.
Serve with any kind of sauce or vegetables you'd like.