Ingredients
Dough Ingredients
- 2 cups all-purpose flour (or gluten-free pasta flour blend)
- 1 tsp salt
- 7 oz pumpkin purée (optional but recommended for flavor and color)
Vegetable and Seasoning
- 1 onion, finely diced
- 2 garlic cloves, chopped
- 4 cups fresh baby spinach
- 2-3 tbsp olive oil (or vegan butter)
Garnishes
- Vegan feta cheese
- Fresh parsley, chopped
- Chili flakes
Instructions
- Prepare the Dough: In a bowl, mix the flour and salt. Add the pumpkin purée and knead the mixture into a smooth dough, adding a little more flour or water if needed. Once smooth, cover and refrigerate for 15 minutes to rest.
- Boil the Noodles: Bring a large pot of salted water to a boil. Using kitchen scissors, cut the dough directly into the boiling water into small noodles approximately 1 inch (2-3 cm) long. Cook over medium-high heat, stirring occasionally, until the noodles float to the top, about 6-8 minutes.
- Sauté the Vegetables: While the noodles cook, heat olive oil or vegan butter in a large pan. Sauté the diced onion for 2-3 minutes until soft. Add the chopped garlic and cook for another 30 seconds until fragrant. Add the fresh spinach and cook until wilted.
- Combine and Serve: Drain or scoop out the cooked noodles and add them to the pan with the spinach mixture. Mix thoroughly to combine flavors. Sprinkle with vegan feta cheese, fresh parsley, and chili flakes to taste. Serve immediately and enjoy.
Notes
- You can omit the pumpkin purée if unavailable, but it adds flavor and color to the dough.
- Using gluten-free flour blend allows this recipe to be adapted for gluten intolerances.
- Adjust chili flakes according to your preferred spice level.
- For a richer flavor, try using vegan butter instead of olive oil.
- Ensure noodles are cut uniformly for even cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion
- Diet: Vegan
