Description
A creamy pumpkin sauce made with fresh tagliatelle.
Ingredients
Scale
- 8 oz fresh tagliatelle
- 1 cup canned pumpkin puree
- 1 can (14 oz) whole peeled tomatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Gather all ingredients on a clean countertop. Finely chop the onion and garlic.
- In a large skillet over medium heat, add olive oil. Sauté onions until translucent (about 4 minutes), then add minced garlic and sauté until fragrant.
- Stir in pumpkin puree and crushed tomatoes, creating a luscious base for the sauce.
- Gradually mix in vegetable broth along with oregano and thyme. Simmer gently for about 15 minutes.
- In another pot, boil salted water and cook tagliatelle according to package instructions (3-4 minutes). Drain, reserving some pasta water.
- Combine drained pasta with the pumpkin sauce in the skillet, adding reserved pasta water as needed for creaminess.
- Serve hot with freshly grated Parmesan cheese on top.
Notes
- For a vegan version, omit the Parmesan cheese.
- Adjust the consistency of the sauce by adding more or less vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 6mg