In keeping with the autumn spirit, I’ve got another pumpkin recipe for you today: Tagliatelle with Pumpkin Parmesan Sauce. Keep in mind that this is a textured, hearty sauce that isn’t as thin is a normal pasta sauce – but it’s delicious! Tagliatelle with Pumpkin Parmesan Sauce is a super quick recipe – it’s ready in under 30 minutes total – which is always really important to me, since I know how busy we all can get. To veganize the recipe, simply omit the parmesan cheese.

Tagliatelle with Pumpkin Parmesan Sauce

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Prep Time 10 minutes
Cook Time 15 minutes
Passive Time
  • 250 g spelt tagliatelle
  • 250-300 g Hokkaido pumpkin
  • 50 g Parmesan cheese
  • 1 onion
  • 1 tbsp olive oil*
  • pepper*
  • 4 Stängel Thymian*
  1. Boil pasta according to package instructions.
  2. Peel and finely chop onion. Wash and halve pumpkin, remove seeds, and grate the flesh.
  3. Add olive oil to a pan and briefly sauté onions. Add grated pumpkin and deglaze with 200 ml of water. Simmer for about 10 minutes.
  4. Season with salt and pepper and stir in parmesan cheese. Serve with sprigs of thyme.
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Have a beautiful weekend and enjoy! :-)


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