Homemade Pasta with Parmesan Sauce, Roasted Pumpkin, and Brussels Sprouts

Craving homemade pasta that brings the magic of Italy straight to your plate? Our creative pasta dish combines the flavors of traditional Italian noodles with modern, fresh ingredients. Delicately rolled pasta sheets are paired with creamy Parmesan sauce, aromatic roasted pumpkin, sautéed Brussels sprouts, and fresh spinach. This dish is a feast for the senses, perfect for anyone who loves mindful and delicious eating. Whether you're a flexitarian or vegetarian.

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Ingredients for homemade Pasta, parmesan sauce, pumpkin and brussels Sprouts

For the pasta dough:

• 300 g wheat flour (Type 405)

• 3 eggs

• 1 tbsp olive oil

• A pinch of salt

  
  

For the Parmesan sauce:

• 1 tbsp butter

• 1 onion, finely chopped

• 1 garlic clove, finely chopped

• 100 ml white wine

• 300 ml vegetable broth

• 200 ml cream

• 100 g freshly grated Parmesan

• 1 tbsp cornstarch + 2 tbsp water

• Salt, pepper, nutmeg to taste

  
  

For the roasted pumpkin:

• 400 g Hokkaido pumpkin, diced

• 2 tbsp olive oil

• 1 tsp honey (optional)

• Salt and pepper to taste

  
  

For the pumpkin purée:

• 200 g roasted Hokkaido pumpkin

• 50 ml cream

• 20 g butter

• Salt and pepper to taste

  
  

For the Brussels sprouts:

• 300 g Brussels sprouts, halved

• 2 tbsp olive oil

• Salt and pepper to taste

For the spinach:

• 200 g fresh spinach

• 1 tbsp olive oil

• 1 garlic clove, finely chopped

• Salt and pepper to taste

Preparation for homemade Pasta, parmesan sauce, pumpkin and brussels Sprouts

1. First, prepare the pasta dough. Knead flour, eggs, olive oil, and salt into a smooth dough. Wrap the dough in cling film and let it rest for 30 minutes.

   
   

2. Next, roast the pumpkin. Toss the Hokkaido pumpkin with olive oil, honey, salt, and pepper. Roast at 200°C for about 25 minutes until soft. Set aside half of the pumpkin cubes.

   
   

3. Then, make the pumpkin purée. Blend the remaining pumpkin with cream and butter until smooth. Season with salt and pepper.

   
   

4. Now, make the Parmesan sauce. Melt butter in a pot and sauté the finely chopped onion and garlic until translucent. Deglaze with white wine and let it reduce slightly. Add vegetable broth and cream, then bring to a boil. Stir in Parmesan and season with salt, pepper, and nutmeg. Finally, mix cornstarch with water, add to the sauce, and stir until it reaches the desired consistency.

   
   

5. Now, roll out the pasta. Roll the dough thinly with a pasta machine. Boil the pasta sheets in salted water for 2 minutes, drain, and then glaze them in a pan with some pasta water and butter.

   
   

6. Next, fry the Brussels sprouts. Sauté the Brussels sprouts in olive oil until golden and crispy. Season with salt and pepper.

   
   

7. Then, sauté the spinach. Quickly sauté spinach with garlic in olive oil until wilted. Season with salt and pepper.

Finally, to serve. Arrange the glazed pasta sheets with Parmesan sauce, roasted pumpkin, pumpkin purée, sautéed Brussels sprouts, and spinach artfully on plates.

Resumé

This creative pasta brings together creamy Parmesan sauce, autumnal pumpkin, and crispy Brussels sprouts in a dish that's not just a feast for the eyes but also for the palate. The perfect balance of creamy, savory, and fresh flavors makes this recipe a standout for flexitarians and vegetarians.

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