Healthy & delicious recipes from A.Vogel

Pumpkin Tagliatelle

  • Preparation:  min
    Time:  min
  • Easy
  • Serves 4
  • Prep: 15 min
  • Easy
  • Serves 4

The walnuts in this tagliatelle complement the sweet and earthy flavour of the pumpkin. Both the pumpkin and the walnuts are full of antioxidants making this healthy and tasty dish one of the treats in autumn I can’t do without!


Pumpkin Tagliatelle

  • 1 small pumpkin, peeled, deseeded, and chopped into small cubes
  • 400g dried tagliatelle
  • 1 jar green pesto, approximately 200g
  • Handful of walnuts
  • Black pepper to season

How to make Pumpkin Tagliatelle

1. Preheat the oven to 190ᵒC and roast the pumpkin cubes until tender, approximately 30 minutes.

2. Meanwhile, boil the tagliatelle until it is tender, about 10-15 minutes.

3. Drain the water, and stir in the pesto, until well combined.

4. Stir in the pumpkin and walnuts, and season with black pepper.

This recipe is full of goodness

  • Packed with vitamins (vitamins A, C & E)
  • Low in calories
  • Rich in antioxidants

A powerful combination of nutrients, pumpkins are high in vitamin C and beta-carotene which are great for boosting your immune system, and helping to strengthen your resistance to colds & flu.

About Rachel

Rachel is an avid cook who has a passion for creating healthy meals and treats for her friends and family to enjoy and now you can enjoy them too.

Want more delicious recipes straight to your inbox?


Our customers love us!

We are proud of the high standard of customer service we deliver and our customers love us so much they give our service a 98% rating. That’s pretty close to perfect!

Read some of our customer ratings

Kick it up a notch!

Our Herbamare combines herbs and vegetables with a little sea salt to create a delicious, healthy seasoning for any dish!

Find out more

Improve your flexibility!

Join Hetty and Martin in the A.Vogel gardens to improve your flexibility.

View flexibility videos

Healthy & nutritious dinner ideas

Get new recipes in your inbox every week. Sign up now