I LOVE homemade pasta and of course with the help of Thermomix, nothing could be easier.
I dashed home from work, whipped up a batch of dough, let it rest whilst I searched for the arm to my pasta roller, and after working up a sweat as I scoured cupboards and drawers with no luck, gave up on the home made and quickly cooked some fettuccine I had in the pantry, still did an outstanding sauce and yes, we were eating in no time.
However, I highly recommend the making and rolling of your own pasta to elevate this dish just a little more. It is so simple, and when using the best ingredients, (like homemade pasta) you will understand why pasta (and all of its options) is one of the most consumed dishes in the world.
Mangia!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 400 Grams fettuccine, cooked as directed on package
- 300 Grams Butternut Pumpkin cubed
- 1 Handful fresh herbs of choice
- 3 garlic cloves
- 50 Grams parmesan cheese cubed
- 100 Grams pine nuts, toasted in dry pan
- 2 lemons, juice only
- 1 Punnet cherry tomatoes sliced
- 100 Grams baby mozzarella or feta crumbled
- pink salt flakes to taste BUY
- 100 Grams Extra Virgin Olive Oil (EVOO) or as needed BUY
Do
- 1
Roast pumpkin in fan forced 200°C oven for around 20-25 minutes and set aside.
- 2
Place herbs into Thermomix bowl and chop for a 2 sec/speed 7.
- 3
Place garlic and Parmesan into Thermomix bowl and mill for 10 sec/speed 9.
- 4
Add pine nuts, juice and enough EVOO to make a fairly thin pesto stirring on speed 4. (I used 100g)
- 5
Toss pesto through warm pasta, tomatoes, the roasted pumpkin and then crumble feta over the top. Drizzle with additional EVOO and garnish with a few fresh herb leaves.
- 6
Eat immediately!
