This easy pasta is the perfect way to use leftover cans of pumpkin.Subscribe ► http://foodtv.com/YouTubeGet the recipe ► https://foodtv.com/2Pl0e6DWelcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Pumpkin PastaRecipe courtesy of Food Network KitchenTotal: 30 minActive: 30 minYield: 6 servingsLevel: EasyIngredientsPasta:Kosher salt4 cups all-purpose flour, plus more for dustingOne 15-ounce can pure pumpkin pureeSage Butter:1 stick (8 ounces) unsalted butter6 fresh sage leavesKosher salt and freshly ground black pepperDirectionsSpecial equipment: a pasta machine, optionalBring a large pot of salted water to a boil. Dust a baking sheet with flour.For the pasta: Put the flour and pumpkin in a food processor and pulse in short bursts until the mixture comes together and a dough forms, about 1 minute. Turn the dough out onto a floured work surface. Divide into 4 equal pieces. Roll and cut the pasta to desired thickness using a rolling pin or a pasta machine. Cut into the desired shape, transfer to the prepared baking sheet and sprinkle with flour (this keeps the pieces from sticking together). Cover the pasta with plastic wrap for up to 4 hours if you are not cooking right away (see Cook's Note).Cook the pasta until tender but not mushy (there shouldn't be a line of raw flour in the center), 2 to 5 minutes, depending on the thickness and shape. Drain thoroughly. For the sage butter: Meanwhile, melt the butter in a large skillet over medium heat. Add the sage and cook, stirring occasionally, until the leaves are crispy and the butter begins to brown slightly and has a nutty aroma. Sprinkle in a teaspoon of salt. Add the drained pasta to the skillet and toss vigorously to coat. Season with salt and pepper.Cook's Note You can also freeze the pasta right on the baking sheet until hard. Pack into resealable plastic bags and freeze for up to a month. Copyright 2017 Television Food Network, G.P. All rights reserved.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #PumpkinPasta #FNCravings #FoodNetworkPumpkin Pasta with Sage Butter | Food Networkhttps://youtu.be/vJU9fwc-Gyo
