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Pumpkin shear pasta
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 35 minutes minutes
How many of you remember our legendary broccoli scissor pasta?
This pumpkin scissor pasta is a variation that not only has a great color thanks to the Hokkaido pumpkin, but also a fine, slightly sweet taste.
The pasta is simply cut with scissors directly into the boiling water, which gives the dish its name.
Together with spicy garlic, fresh spinach and vegan feta, this recipe is perfect for a hearty yet light meal.
Ideal for the colder days and a wonderful way to enjoy pumpkin in a creative way!
1 Cooking pot
1 Pan
1 Scissors
These Ingredients make:
4
Portions
Prepare the pumpkin Wash the Hokkaido pumpkin, cut in half and remove the seeds.
Cut the pumpkin into small pieces and cook in a pan of boiling water for about 10-15 minutes until tender.
Drain the cooked pumpkin and mash thoroughly in a large bowl until smooth.
Make the dough Add the flour and salt to the pumpkin mixture and knead everything into a firm, smooth dough.
If the dough is too sticky, add a little more flour.
Leave the dough to rest for about 10 minutes.
Form pasta with scissors Bring a large pan of salted water to the boil.
Hold the dough in your hand and use kitchen scissors to cut small pieces of dough directly into the boiling water (approx. 1-2 cm long pieces).
Boil the pasta in the water for about 4 minutes until it rises to the surface.
Drain the finished pasta and leave to drain briefly.
Fry the onions and garlic Heat some oil in a large frying pan.
Peel and finely chop the garlic cloves and onion and fry in a pan until golden brown.
Add spinach and scissor pasta Add the fresh spinach leaves to the pan and allow to collapse briefly.
Add the cooked scissor pasta and mix everything together well. Season to taste with salt and pepper.
Arrange and serve Arrange the pumpkin and scissor pasta on plates.
Sprinkle with crumbled vegan feta and chilli flakes to taste.
Enjoy immediately!
Nutrition Facts
Pumpkin shear pasta
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
