Homemade Cupboard Pasta

If there’s anything I love using the rest of the squidgy remains from the bottom of the mixed greens bag, it’s for making homemade pasta.  Not all the greens are smooshy, but they are definitely more smoothy or pasta worthy vs. a fresh, crisp salad.  Homemade pasta is such an easy pull-together cupboard meal:  Homemade pasta isn’t as daunting as you might think, and there are a variety of toppings or sauces that will elevate your meal so no one will know it’s a pulled-together-cupboard meal.

Fresh: 2-3 cups mixed greens, a few sprigs of Italian parsley.  Cupboard:  butternut squash, yellow onion, 1/2 cup chopped walnuts {I keep winter squashes and onions in my pantry, and walnuts in my freezer, so I consider these “pantry items”}.

Things are always a little more fun when you have a pair of helping hands.

spinach pasta 1 spinach pasta 3

Roasted butternut squash, caramelized onions, and toasted walnut gremolata…Who says a Cupboard Meal has to be a brown and tasteless meal stirred together from a box?

spinach pasta with roasted butternut squash 1spinach pasta cupboard meal


  • Servings: 4-6
  • Difficulty: medium, for the homemade pasta
  • Print

I follow Bob’s Red Mill Semolina Flour Basic Pasta Recipe, adding sautéed mixed greens to the dough 


  • 2 cups spinach or mixed greens
  • 1 1/2 cups semolina flour
  • 1/2 teaspoon salt
  • 2 eggs
  • 2 tablespoons water
  • 2 tablespoons olive oil


  • 2 cups butternut squash, diced
  • 1 yellow onion, thinly sliced
  • 1 tablespoon maple syrup
  • 1/4 cup Italian parsley, finely chopped
  • 1/2 cup walnuts, toasted and chopped
  • 1/4 cup breadcrumbs


  1. Coat a large skillet with olive oil and heat over medium-high heat.  Sauté the spinach or mixed greens until wilted, drain all excess liquid in a colander, pressing the greens to ensure all liquid drains.
  2. Mix semolina flour and salt into a large bowl and make a well int he center.
  3. In the blender, mix the spinach, eggs, water, and olive oil until blended to a smooth consistency.  Add to the semolina flour and stir together until a rough dough forms.
  4. Use all-purpose flour to cover the work surface and dump the dough out onto the flour and knead for about 10 minutes, until the dough is elastic and soft, not sticky.  You will add up to 1/2 cup of all-purpose flour into the pasta dough while kneading.  Once a smooth ball forms from kneading, cover with plastic wrap or a towel and let rest for 20-30 minutes.
  5. While dough is resting, prepare the butternut squash.  Coat the large skillet with olive oil again, heat on medium-high heat, and sauté the butternut squash until soft when poked with a fork and golden around the edges.  Set aside in a bowl.  Add olive oil to the same pan and add the sliced onion, maple syrup, and salt and pepper to taste.  Reduce the heat to low and cook the onion until golden and soft.  Add to the same bowl with the butternut squash and set aside.
  6. Press the dough through your pasta maker according to factory instructions.  Let the pasta dough rest on parchment paper and fill a large pot with water to boil.  Salt the boiling water; the fresh pasta will take just 3-4 minutes to cook.
  7. Drain the pasta and add the pan-roasted squash and caramelized onion with the pasta back into the large pot.
  8. Add just a sprinkling of olive oil into the large skillet, heat on medium, and add the walnuts and breadcrumbs, toasting quickly.  Off heat, add the parsley.  Toss all together with the pasta and squash.
  9. Serve with a sprinkling of olive oil, and extra gremolata toppings.




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