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Pumpkin Farfalle Pasta with Puck Tomato Sauce

puck_tomato_sauce

Homemade Fresh Roast Pumpkin fettuccine pasta baked skillet with Puck cream tomato sauce, mushrooms, freshly torn Mozarella cheese, and fresh basil.

  • DIFFICULTY Medium
  • COOKING TIME < 1 hour
  • CUISINE Italian
  • Shaikha mqa A RECIPE FROM Shaikha mqa

Ingredients

  • 1 Small Pumpkin
  • 2 Tablespoons Olive Oil
  • 1 Pinch Sea Salt Flakes
  • 1 Pinch Black Pepper
  • 250 Grams (gm) strong white flour
  • 2 Eggs
  • 1 Pinch Sea Salt Flakes
  • 1/3 Cup pureed pumpkin
  • 1 Tablespoon Butter
  • 3 Cloves garlic
  • 4 Cups Fresh italian mushroom
  • 250 Milliliter (ml) Puck tomato cream sauce
  • 200 Grams (gm) Buffalo mozzarella

Instructions

Step

1
Simply cut the pumpkin into four quarters, drizzle with olive oil salt and black pepper. then cover with aluminum and roast in a 200C oven for 45-60 minutes. Remove and cool. Scoop out the flesh of the two quarters and puree in a processor. reserve a 1/3 cup for the pasta.

Step

2
In a bowl, mix everything in a well then place on work board and knead. adding more flour if necessary. wrap and place aside for 30 minutes. cut in 1/2 then knead and shape in pasta machine or using manual cutter. Place on wrack.

Step

3
Cook 1-3 minutes in salted water.

Step

4
In large cast iron pan cook the mushrooms in butter and garlic until sautéed then add the fresh pasta and tomato sauce. Mix and top with freshly torn mozzarella and bake until melted and golden.

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