Homemade Quinoa Pasta + Creamy Butternut Squash Alfredo

So this was the third time we’ve tested Wesley’s homemade pasta recipe. And let me tell you: IT. IS. MARVELOUS. Here are the variations we have delectably eaten this pasta:

-Hand rolled & cut ravioli filled with pesto

-Pasta machine linguine

-Pasta machine spaghetti

This recipe is surprisingly simple & quick, and stood the test of durability! And if you have never put fresh pasta on your palate, you are definitely missing out. For this recipe you will want your sauce ready to go, because it takes 5 minutes to cook this pasta. So let’s start there!

We used this recipe (slightly adapted) for the sauce and regret nothing.

You will need 2 pounds of butternut squash (please try and find organic!).

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We had to weigh out two to find 2 pounds worth.

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Peel the squash, cut off the ends, and remove the seeds and strings.

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Cube up the squash, and place in a large pot with 1 chopped onion, 2 garlic cloves, and olive oil. Saute for about 7 minutes, then add 1 teaspoon of salt.

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Once the onions are soft add in 2 cups of vegetable broth and bring to a boil. Lower back down to a simmer and cook for about 15 minutes. Transfer this mixture (carefully!) to your food processor or blender.

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Blend until super creamy! (If for some reason it were too thick, add in a bit more broth.)

Have I mentioned that May is my favorite month?

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On to the pasta! Here’s a list of what you’ll need:

1 cup of quinoa (ground into flour)

1 cup of oat flour

2 tablespoons of extra virgin olive oil

2 flax eggs (2 tablespoons of flax mixed with 6 tablespoons of water)

1/2 teaspoon of salt

1 teaspoon of xantham gum (most people haven’t heard of this, but it helps gluten free mixtures rise. I can’t remember why we even used this. I’m not entirely sure what the recipe would do without this, but I honestly feel it would be fine without it because pasta has no reason to rise.)

1/4 cup of tapioca flour or cornstarch (organic/non-gmo please!)

Whisk together the dry ingredients, drizzle in the wet. Add in 1/2 cup water increments until it all forms together fairly well. I used about 1 cup of extra water. Remember this is pasta dough, not bread dough so it needs to remain dry and tough.

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This is when you can begin running it through your pasta machine, or roll it out with extra dustings of oat flour. Flatten it out super duper thin and cut strips with a pizza cutter. We actually just used our Omega 8006 masticating juicer that we got on sale; it came with pasta attachments! Before you shape the pasta, have your large pot filled with water and a dash of salt, boiling nearly to the top.

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You’ll want to stir it only a few times and very gently. Cook for only about 5-7 minutes.

Drain and do a quick rinse with cold water to stop the cooking process.

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Transfer pasta back into the large pot, and pour over the sauce. Combine!

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I love my Dove, and I am so thankful for him. He inspires me and pushes me and challenges me. I didn’t want to attempt this recipe in the beginning, but I’m glad I listened to his idea and let him be creative in the kitchen. He makes me swoon.

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We served this dish with sea-salted steamed broccoli.

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The girls were asking for seconds before Wesley and I had 3 bites.

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Give it a go, friends!

xo,

L&W

 

 

 

 

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