Although I don’t like cold and inclement weather, I still love the last months of the year. This is because there are then plenty of mushrooms, stewed pears, and pumpkins available. Lately I have made a lot of tasty dishes with these ingredients. One of my favorite recipes is this pumpkin and spinach tagliatelle. By pureeing the pumpkin and combining it with various herbs and Alpro Cuisine, you get a delicious creamy sauce for the pasta.
Vegetarian tagliatelle with pumpkin and spinach
1 package Alpro soya cuisine a 250 ml
1 butternut squash
2 teaspoons turmeric
Pinch of chili powder (to taste)
Number of sprigs finely chopped fresh oregano (or 1 teaspoon dried)
6 dl water
4 cloves of garlic
Splash of olive oil
200 g washed fresh spinach
Handful of pine nuts, toasted
Heat olive oil and fry the coarse pumpkin pieces together with half of the shallots and garlic. Add the remaining turmeric and a little more chili powder. Add the water after 5 minutes and cook the pumpkin for 10 minutes. Puree the pumpkin in the blender, add the Alpro soy cuisine. Season with salt and pepper.
Source: Leukerecepten by leukerecepten-nl.
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