Tagliatelle with Pumpkin
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g pumpkin (se) (arden or acorn pumpkin)
- 3 tablespoon olive oil
- 1 onion (s)
- 2 cloves garlic)
- 6 tablespoon parsley, chopped
- some salt and pepper
- 250 ml vegetable stock
- 100 g ham, finely chopped
- 250 g ribbon noodles (taliatelle or other pasta your choice)
- 150 g double cream or heavy cream
- some grated parmesan
- 1 pinch (s) nutmeg
Print Recipe
Pin Recipe Instructions
- Core, peel and cut the pumpkin into 1 cm pieces. Peel and chop the onions and garlic.
- Heat the olive oil in a large saucepan, add the onions and garlic and fry until they are golden yellow. Add part of the parsley and fry for another 1 to 2 minutes. Add the pumpkin and fry for about 4 minutes. Season the whole thing with the spices as needed. Deglaze with half of the vegetable stock and simmer for about 10 minutes until the pumpkin is cooked through. If necessary, add a little more stock. Now add the ham and continue to cook for 2 minutes while stirring.
- Boil salted water for the pasta and cook the pasta in it according to the instructions on the packet. Then pour off and distribute on plates.
- Now add the double cream or cream to the pumpkin and stir. Heat the whole thing again. Pour the sauce over the pasta and serve sprinkled with the remaining parsley.
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