Pumpkin and pine nut Tagliatelle

Soooo... I ate in for once! I have a huge pasta cookbook and I thought I might try another recipe out of it...

It was Pumpkin and pine nut Tagliatelle - so here goes

Chop up your butternut pumpkin

The garlic and onion

Cooking the onion and garlic in butter

Add the vegetable stock

add the pumpkin, nutmeg & pepper

whizz it in a food processor, then stir in cream..

 

Toast some pine nuts

 

Combine sauce and pasta

The yummy end result! The recipe says to whiz the sauce for 30 seconds, which I did. But then you add cream.. Which made it a little too soupy for my liking. If I make it again I wouldnt whiz it up some much and leave the pumpkin quite chunky. That said, the sauce had a lovely sweet edge and it was so creamy, I ate too much and ended up on a food coma.

RECIPIE..

PUMPKIN AND PINE NUT TAGLIATELLE

Preparation Time:: 25 minutes

Cooking Time:: 25 minutes

Serves:: 4

750g butternut pumpkin

30g butter

1 large onion

2 garlic cloves

375ml vegetable stock

1/4 teaspoon nutmeg

250ml cream

500g fresh Taglitelle

80g pine nuts

Grated cheese to serve

 

1. Peel the pumpkin, discard the seeds and cut into small pieces. Melt the butter in a large saucepan. Add the onion and garlic and cook for 3 minutes, or until soft and golden. Stir in the stock and add the pumpkin. Bring to the boil, then reduce the heat slightly and cook until the pumpkin is tender. Reduce the heat to very low and season with the nutmeg and freshly ground black pepper. Stir in the cream until just warmed through - do not allow the mixture to boil. Transfer to a food processor and process for about 30 seconds, until the mixture forms a smooth sauce.

2. Meanwhile, cook the tagliatelle in a large saucepan of rapidly boiling water, once cooked, drain and return to the pan. Add the sauce to the pasta and heat gently. Add the pine nuts and toss well. Serve with grated cheese on top.