Pumpkin kitchen-scissor pasta with spinach
by Tavolino
Quick, homemade pumpkin pasta that is cut directly into boiling water with kitchen scissors. Served with an aromatic garlic-spinach pan-fry and vegan feta.
Ingredients
- Pumpkin purée 200 g
- Wheat flour 250 g
- Salt 0.66 tsp
- Onion 1
- Garlic cloves 2
- Fresh baby spinach 120 g
- Olive oil 2 tbsp
- Salt and pepper to taste
- Vegan feta 80 g
- Fresh parsley 1 bunch
- Chili flakes 1 pinch
Preparation
- 1
Mix 250 g wheat flour and 0.66 tsp salt in a bowl.
- 2
Add 200 g pumpkin purée to the flour and knead into a smooth dough. Add a little water or flour if necessary.
- 3
Let the dough rest covered in the refrigerator for 15 minutes.
- 4
Bring a large pot of salted water to a boil.
- 5
Flatten the dough and use kitchen scissors to cut approx. 2-3 cm pieces directly into the boiling water.
- 6
Cook the pasta over medium to high heat until they float to the surface.
- 7
Meanwhile, finely dice 1 onion and chop 2 garlic cloves.
- 8
Heat 2 tbsp olive oil in a large pan and sauté the diced onion for 2-3 minutes.
- 9
Add the chopped garlic and sauté for 30 seconds.
- 10
Add 120 g fresh baby spinach to the pan and sauté until wilted.
- 11
Season the vegetables with salt and pepper to taste.
- 12
Drain the cooked pasta, add to the spinach in the pan, and toss everything together.
- 13
Garnish the dish with 80 g crumbled vegan feta, fresh parsley, and chili flakes, and serve.