Pasta is always a good idea when it comes to comfort dishes. But in October, it’s the best cozy dish ever paired with pumpkin and brown butter. A maple whipped goat cheese takes it to a whole other level!
Pasta:
2 1/2 cups all-purpose flour
1/4 cup pumpkin purée
2 large eggs
1/4 teaspoon kosher salt
Dish:
6 tablespoons salted butter
Large handful sage leaves
1/2 cup shredded Parmesan
Kosher salt
4 ounces goat cheese - room temperature
2 tablespoons maple syrup
In the bowl of a food processor, add the flour, pumpkin purée, eggs, and salt. Pulse until the mixture comes together into a dough ball. If it’s too dry, add a little water, pulsing in between until it comes together. Place dough on a heavily floured surface and knead until smooth. The dough should feel firm and not sticky. Form into a ball, wrap in plastic, and let rest in the fridge for 30 minutes. Cut into fourths and flatten each piece out into a rectangular shape. Roll out to 1/8 inch in thickness using a pasta roller or rolling pin. Using a pizza cutter or fettuccine pasta attachment, cut dough into strips approximately the size and length of typical fettuccine - you may have to cut each section in half if too long. Set aside until ready to boil.
Make sauce by heating a sauté pan over medium heat. When hot, add butter and let brown. When it gets golden and starts to smell toasty, add the sage leaves and let cook for one minute or until butter is brown. Take off the heat and set aside until ready to serve. Make the whipped goat cheese with an electric mixer, whipping together the cheese and maple syrup until smooth - you can also do this by hand with a whisk or silicone spatula if you wish. Set aside.
Bring a pot of salted water to a boil. Boil pasta for 2 minutes or until noodles float to the top and are tender and cooked through. Transfer them to the butter mixture, adding a little pasta water and all of the Parmesan, and toss together until coated and creamy. Taste and add salt to preference. Serve dolloped with the whipped goat cheese.