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Healthy & delicious recipes from A.Vogel
Pumpkin Tagliatelle
NAN
10
0
0
- 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!
Rachel Foyle
Ingredients
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.
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