My experience with sweet pasta hasn’t been the greatest. But to be honest, I tried out the hard stuff and prepared milk pasta (simply switch water with milk while cooking them) with chocolate sauce. Baah. Never. Again. But now I overcame my sweet-pasta-trauma with this recipe. Yes, there might be potatoes in the dough, but since they are called “Mohn-Nudeln” in German (meaning “poppy seed pasta”), we give them all the rights to appear in this weeks pasta theme. Just to make sure: With the given amount of ingredients you’ll get a lot of poppy pasta. If you want to serve this as a dessert, we’ll recommend to take half of the ingredients. Otherwise it will turn into a sweet main dish, which is great too!
Vegan Poppy Seed Pasta with Plum Sauce
- 750 g (26 oz) floury potatoes
- 150 g (1.25 cups) flour
- egg-alternative for 3 eggs (e.g. NoEgg)
- 2 tbsp vanilla sugar
- 100 g (0.5 cup) vegan butter
- 150 g (5 oz) poppy seeds
- 5 - 7 plums
- 3 tbsp sugar
- 100 ml (0.4 cup) water
- 1 vanilla bean
- 1 tsp cinnamon
- sugar powder
- Peel and cook potatoes until they are soft so you can mash them. If you don't have a real masher at home, you can also use your hands or a cup for this. Mash them carefully so there are no big chunks in it anymore.
- Add vallina sugar, flour and egg replacement to your mashed potatoes. Remember to mix egg replacement before. Use 2 tbsp water for 1 tbsp egg replacement. The dough should not stick to your hands in the add, so add a little more flour if it does.
- Dough is ready? Let's roll! Therefor, roll small pieces of dough in your hands, just like you do with vanilla crescents at Christmas. Let finished 'pasta' rest on a floured surface.
- Take out a large pot, add a lot of water and bring to boil, afterwards let it simmer. Add potatoe pasta little by little, so they aren't too many of them in the pot. They only need 2-3 minutes to rise to the water surface, which is when you can take them out and but another batch in the water, until all potato pasta is cooked.
- All done? Next step! Melt vegan butter in a large pan, add poppy seeds and let both simmer for 1-2 minutes. Now start roasting your little potato pasta batch by batch, about 10-15 ones at a time. Toss potato pasta in the butter-poppy seed mix until they are covered all over and let them roast slightly. Afterwards take them out and put the next ones in. Don't worry, this won't take as much time as you might think right now. If you get the feeling, that you cannot cover your potato pasta enough, restart and add more butter and poppy seeds to your pan.
- Time for plum sauce! Wash and cut plums in quarters. Take out a small pot and add plum quarters, water and sugar and bring to simmer until the plums get real soft, this will take about 5-10 minutes. Afterwards purée everything and filter it with the help of a colander. Make sure to save the sauce that will filter through. We won't need the chuncky stuff that gets filtered. Put sauce back in the pot and add cinnamon and core of a vanilla bean. Afterwards let it simmer until your plum sauce is creamy.
- Serve poppy seed potato pasta with plum sauce and finish with some sugar powder on top.