Pumpkin Fettuccine with Sundried Tomatoes – Homemade pumpkin pasta is cooked to al dente and then tossed in a creamy sundried tomato sauce.
I finally did it – I made homemade pasta noodles! I’ve had all the tools to make pasta for YEARS but never made the time. Gnocchi was the only “pasta” I made because it was so simple – no rolling into thin sheets and cutting into perfect noodles. But I had just what I needed to make that process easy, yet I still put it off.
No longer! I made delicious pumpkin ravioli, with pumpkin pasta and pumpkin filling, and it was so fun and simple to do. Plus, the flavors were INCREDIBLE. Pumpkin is such a fun pasta flavor to make because you don’t see it a lot. Plus, that orange color is perfect for the fall.
Ravioli is fun to make but it’s pretty tedious. Not only does that pasta take time to roll out, you have to fill, seal, and cut many ravioli. So I decided to share this recipe in an easier form – Fettuccine. To pair the fettuccine, I decided to use a lighter sauce so it doesn’t overpower the pumpkin flavor in the pasta. The star of the sauce is sundried tomatoes. They are so flavorful and add so much to any sauce without needing fatty cream or cheese. I love them and use them whenever I can.
Without further ado, let’s take a look at my Pumpkin Fettuccine with Sundried Tomatoes.
Making the pasta
The dough is so so easy to make. I made mine using a dough hook in a stand mixer. But you can easily make the traditional way. Simply place all flour on a counter and make a well. Fill the well with the pumpkin and egg and salt. Using a fork, slowly combine all the ingredients together until the dough forms. Knead until smooth and soft. Cover with plastic for 15 minutes so it can rest. This allows the gluten to relax and make the dough easy to roll.
Once the dough has rested, it’s rolled (either by hand or in your pasta roller) a few times to ensure it’s nice and smooth. Then it’s rolled at thinner settings in the pasta roller to get it a little thinner. Then, it’s time for shaping the pasta into fettuccine. I have a cutter that does this for me but you can do this by hand with a pizza cutter – it will just take longer.
The pasta is covered with flour and then gently twirled into a circle and onto a floured baking sheet while the rest of the pasta is formed.
Assembling the pasta with sauce
The pasta only takes about 3 minutes to boil so don’t place in water until the sauce is ready. But you can start boiling water when you begin the sauce.
The sauce starts by cooking the onions, garlic, and sundried tomatoes in a little residual oil from the jar of sundried tomatoes. Then, the spices are added in – Italian seasoning, paprika, and a pinch of red pepper flakes. The chicken broth and half and half are added and brought to a light simmer before adding in the fresh spinach. The spinach will wilt as it heats up, which is just what you want.
Let the sauce thicken up a bit as the water evaporates from the broth. Now, you can cook your pasta. After three minutes, remove the pasta from the boiling water, drain, and place straight into the large skillet with the sauce. Toss together to combine.
Tips and Tricks
- I rolled and shaped my pasta with an attachment to my stand mixer. It makes the process sooooo much faster and creates a uniform shape. However, you can still do this by hand. Simply roll out the dough into thin sheets and then use a pizza cutter to create noodles.
- It’s very important that your pasta is the right consistency. If too wet, the noodles will break apart when cooking or eating. Plus, they’ll be all mushy. So make sure the dough is properly floured and not sticky when you begin to work with it.
- I bought my sundried tomatoes already sliced (aka julienne-style). But if you can only find sundried halves, you’ll need to slice them before adding to the sauce.
- The fresh pasta only takes a couple minutes to cook. Don’t leave them cooking too long or they will be soft and loose their bite.
- You can make the pasta ahead of time and save for later. If eating later in the week, you can refrigerate before boiling and then boil later. Just make sure it’s sealed in a storage bag. If wanting to save for a later date, simply dry out completely for about 20 hours and then store in the pantry for up to 1 month. Be very gentle with dried pasta – it’s super fragile!
Pumpkin Fettuccine with Sundried Tomatoes
For pumpkin fettuccine:
- 1 cup pumpkin puree
- 3 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
For sundried tomato sauce:
- 2 tablespoons olive oil from sundried tomato jar
- 1 medium onion diced
- 4 ounces julienne sundried tomatoes
- 4 cloves garlic minced
- ½ teaspoon Italian seasoning
- ¼ teaspoon paprika
- ⅛ teaspoon red pepper flakes
- 1½ cups low-sodium chicken broth
- ½ cup half and half
- 2 cups fresh baby spinach loosely packed
- salt to taste
Making the pasta:
- First make the pasta. To do this, add the pumpkin, flour, and egg to the bowl of a stand mixer fitted with a dough hook. Mix together until smooth dough forms. If it's too wet, add more flour. Remove dough and cover with plastic to rest for 15 minutes.
- Grab a baking sheet and line with flour. When dough is ready, cut into 4 quarters. Grabbing 1 piece, flatten it out with your palm. Using a pasta roller, roll out the dough on the lowest setting. Fold into thirds and then pass through roller again. Pass through one more time to smooth out dough. Then, move pasta roller to setting 3. Pass pasta through roller two times. Move to setting 4 and pass through twice. Place on the floured baking sheet. Repeat with other 3 pieces of dough and dust with flour**look at notes if you don't have pasta roller**
- Dust a second baking sheet with flour. Cut each sheet of dough into half width-wise. Dust each side with flour. Pass first sheet through fettuccine cutter. Pinching the noodled in their centerpoint, twirl them into a circle onto dusted baking sheet. Repeat with second half of first sheet and then repeat with the rest of the dough. Set aside while you make the sauce.
Making the sauce:
- Set a large pot of salted water to boil. Grab a large skillet and set it over medium heat. Add 2 tablespoons of oil from your jar of sundried tomatoes. . Add diced onion and drained sundried tomatoes to cook for about 2-3 minutes. Add in garlic and cook until fragrant. Add Italian seasoning, paprika, and red pepper flakes and stir to combine.
- Add in chicken broth and half and half and bring to a simmer. Add in baby spinach and stir to help it wilt. Cook sauce until it begins to thicken up. Turn off heat.
- Add pasta to boiling water and cook for no more than 3 minutes. Remove from hot water and straight into sauce. If the sauce has cooled down, turn to low to get it warm again. Toss the pasta and sauce together. Taste and season with salt, if needed. Serve immediately.