Pumpkin-Sweet Potato Noodles
Have you ever tried noodles made out of pumpkin? It is very easy to make and tastes delicious! Pumpkin provides extremely high levels of beta-carotene, a secondary plant substance and thus an antioxidant. Since it is converted to vitamin A in the body, it also supports our eyesight and protects our skin from UV rays from the inside. The vegetable is so various that it is suitable for super many dishes and you can be very creative! Have fun trying it out!
ingredients
For the noodles:
- 1/2 Hokkaido Pumpkin (about 350-400 g)
- 1 medium-sized sweet potato
- 300 g spelt flour
- 80 g spelt semolina
- 1 egg
- 1/2 tsp nutmeg
- salt & pepper
- olive oil
For the side dish:
- 1 tin chickpeas (400 g)
- 500 ml strained tomatoes
- 1 onion
- 2 small garlic cloves
- 1 handful of fresh basil
- 2-3 tbsp almond slivers
- 1 tsp Italian herbs
- juice of ½ lemon
- salt & pepper
instructions
- Prepare the potato-pumpkin dough for the potato noodles. First wash the sweet potato and cook it until it is soft (about 30 minutes).
- Meanwhile, wash and dice the pumpkin, mix it with 1 tbsp olive oil and salt & pepper and bake it at 200° top and bottom heat for about 20 minutes. Turn in between.
- In the meantime, chop the onions and garlic for the side dish and wash the chickpeas.
- Take the pumpkin out of the oven and puree it into a mass.
- Peel the soft sweet potato and press it through a potato press. (If you don*t have a potato press, mash the potatoes).
- Mix potato+ pumpkin mass with spelt flour, spelt semolina, egg, nutmeg and salt and pepper with your hands or dough hooks to a homogeneous dough. (Put flour onto the work surface to prevent the dough from sticking.) If the dough is too sticky, add more flour.
- Form rolls out of the dough.
- Cut off small pieces and form potato noodles on the floured work surface. (To do this, first form a ball, then roll the ball through your hands until the dough takes on the shape of a potato noodle).
- Put the noodles into boiling salted water for about 8 minutes. They should now float on the surface. Take them out with a skimmer and let them drain.
- For the side dish, heat 1 tbsp olive oil in a pan and fry the chopped onion until translucent. Add the garlic and fry briefly. Add the chickpeas as well and fry at medium heat for about 5 minutes. Add the strained tomatoes, herbs, lemon juice, and salt & pepper and let it cook for about 10 minutes with closed lid at medium heat.
- Stir in almond slivers and cook it briefly.
- Season again with spices and serve together with the pumpkin-potato noodles.
- (Optional: Fry the noodles before in a pan with some olive oil until golden brown).
This recipe is
vegetarian / sugar-free / wheat-free / dairy-free
