Tagliatelle with pumpkin

Must Try

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.

Alpro Cuisine is made from soy and is a vegetable variation on cooking cream. It is ideal for soup, quiche or in a sauce. This is also a good alternative for people with lactose intolerance.
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Vegetarian tagliatelle with pumpkin and spinach

4 PERSONS 

Ingredients

400 grams tagliatelle pasta
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 shallots
4 cloves of garlic
Splash of olive oil
200 g washed fresh spinach
Handful of pine nuts, toasted

Preparation

Preheat the oven to 200 degrees. Peel the pumpkin and remove the threads and seeds with a spoon. Roughly chop 3/4 of the pumpkin. Cut the remaining pumpkin into cubes and place in a baking dish. Drizzle the pumpkin with olive oil, half of the turmeric, a little chili powder to taste and the finely chopped oregano. Mix well and season with salt and pepper. Bake the pumpkin cubes in the oven for 25 minutes. Chop the shallots and garlic.
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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.

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Cook the tagliatelle in plenty of boiling salted water for about 7 minutes. Heat olive oil in a pan, fry the remaining shallots and garlic together with the washed spinach and season with salt and pepper.
Drain the tagliatelle, drizzle with olive oil and divide among plates. Divide the pumpkin puree over the tagliatelle, along with the spinach and pumpkin cubes and finish with a few pine nuts.
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Source: Leukerecepten by leukerecepten-nl.
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