Egg noodles with pumpkin and almonds

2 servings

30 minutes

Egg noodles with pumpkin and almonds is a refined dish of European cuisine that combines the tenderness of pasta with the autumn warmth of pumpkin and the crunchiness of almonds. This recipe draws inspiration from traditional Italian pastas with seasonal ingredients, adding to the classic the aroma of white wine, nutmeg, and lemon zest. The puree of roasted pumpkin blends with parmesan to create a silky sauce that gently coats the noodles. Finishing touches include a sweet amaretto crumble, almond flakes, and pumpkin oil that add remarkable textural depth to the dish. Serve with extra parmesan, allowing everyone to adjust the flavor intensity. A wonderful choice for a cozy dinner when craving something unusual yet harmonious.

Energy value per serving

• Calories: 752.1
• Proteins: 17.5g
• Fats: 44.5g
• Carbohydrates: 62.8g

Ingredients

• Egg noodles: 150 g
• Pumpkin: 200 g
• Olive oil: 2 tbsp
• Dry white wine: 4 tbsp
• Lemon: 1 pc
• Almond petals: 30 g
• Amaretti: 20 g
• Nutmeg: 50 g
• Grated Parmesan cheese: to taste
• Salt: to taste
• Ground black pepper: to taste
• Pumpkin seed oil: to taste

Cooking steps

1. Toast almond petals in a dry pan.

   Required ingredients:

   • Almond petals: 30 g

2. Crush the amaretto cookies separately in a blender.

   Required ingredients:

   • Amaretti: 20 g

3. Cut the pumpkin into 1.5 cm cubes.

   Required ingredients:

   • Pumpkin: 200 g

4. Boil salted water in a large pot. Add the noodles and cook for one and a half minutes.

   Required ingredients:

   • Egg noodles: 150 g

5. Then drain into a colander (save half a cup of the water used to cook the noodles) and quickly rinse under cold water.

6. Heat olive oil in a pan, add pumpkin, and fry while stirring for 2-3 minutes.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Pumpkin: 200 g

7. Add nutmeg, salt, and pour in white wine. Let it evaporate for 1-2 minutes.

   Required ingredients:

   • Nutmeg: 50 g
   • Salt:  to taste
   • Dry white wine: 4 tablespoons

8. Pour a little of the water in which the noodles were boiled into the pan.

9. Cover with a lid and simmer on medium heat for 2-3 minutes. The pumpkin should become very soft.

10. Grate the lemon zest with a fine grater and add it to the pumpkin.

    Required ingredients:

    • Lemon: 1 piece

11. Place the pumpkin in a blender, add parmesan and lemon zest to taste, and blend. If the sauce is too thick, add a little more water from the pasta cooking.

    Required ingredients:

    • Pumpkin: 200 g
    • Grated Parmesan cheese:  to taste
    • Lemon: 1 piece

12. Mix pumpkin sauce with noodles, sprinkle with cookie crumbs and almond flakes, and drizzle with pumpkin oil.

    Required ingredients:

    • Egg noodles: 150 g
    • Amaretti: 20 g
    • Almond petals: 30 g
    • Pumpkin seed oil:  to taste

13. When serving, place a bowl of parmesan next to it so everyone can add to their taste.

    Required ingredients:

    • Grated Parmesan cheese:  to taste