Fall has arrived for a while now, and with it, pumpkin is back on our tables!
Today I propose pumpkin and cream tagliatelle, a simple, quick, and tasty first course, also appreciated by the little ones who often don’t like the sweet taste of pumpkin.
I also consider it a valid modern alternative to use pumpkin in this period of great abundance.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall
- Energy 334.30 (Kcal)
- Carbohydrates 51.68 (g) of which sugars 4.75 (g)
- Proteins 10.09 (g)
- Fat 10.96 (g) of which saturated 0.15 (g)of which unsaturated 0.02 (g)
- Fibers 2.46 (g)
- Sodium 106.59 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Tagliatelle
- 11 oz egg tagliatelle
- 14 oz pumpkin
- to taste onion
- extra virgin olive oil
- salt
- black pepper
- 1 cup cooking cream
Preparation of the Tagliatelle
Start by peeling the pumpkin and cutting it into cubes, not too thick, to reduce cooking time.
Heat a drizzle of oil in a pan with some chopped onion. When it starts to sizzle, add the pumpkin. Add a pinch of salt and cover with a lid.
The pumpkin should release some water; if it remains too dry after a couple of minutes, add a couple of tablespoons of water. Stir and cook, still covered, for about ten minutes, until it is slightly soft and almost mashed.
At this point, pour in the cream, let it warm up, and as soon as it starts to simmer, turn off the heat and set aside.
Cook the tagliatelle in plenty of salted water, following the times indicated on the package. Once ready, drain them and transfer them to the pan with the sauce.
Turn on the heat, add pepper to taste, and mix well, finishing with a drizzle of extra virgin olive oil.
Turn off the heat and serve your pumpkin and cream tagliatelle hot.
Tips
You can enrich your tagliatelle by adding speck, which pairs perfectly with the sweetness of pumpkin.
For a bolder taste, try replacing the cream with some robiola or spreadable cheese.
If you prefer a creamier consistency, blend part of the pumpkin before adding the cream.
For a crunchy touch, top the dish with chopped walnuts or toasted almonds.
