You may think it’s a bit of a stretch to call this the “Best” Pumpkin Tagliatelle, but I assure you that when you make this pasta, it will instantly become your favorite Pasta dish. The first time I made this, I did so by casually added a bit of “this and that” and when I served it to my Darling Husband he immediately declared it the BEST Tagliatelle he’s ever eaten and demanded I note down how I made it so I can do it again. (ok, he’s not THAT bossy, but he was pretty adament that I make this for him again and again…)
So, I wrote the recipe and have followed it about half a dozen times since then… each time resulting in a mouth watering dish that the family absolutely ADORES. Best of all – this recipe is so much lighter than usual creamy pasta sauces, and you don’t lose anything taste wise.
Feel free to tweak the veggies, as you may have noticed from my recipes, my family are mushroom crazy, so most meals contain a giant portion of mushrooms and we are happy bunnies. I made the dish in the one pot, to save time and washing up. The end result is a thick, creamy sauce which is thickened from the pasta being cooked in the pumpkin sauce. If you’d like, you are welcome to cook the pasta in a separate pot, the sauce won’t be as creamy, but it will be healthier without the addition of the pasta starch to the pumpkin sauce.
I like to cut the pumpkin into different sizes. That way, the smaller pieces dissolve to become the pumpkin sauce, while you are still left with delicious pumpkin pieces in the dish. Mr (almost) 2 loved the chunky pumpkin bits. He picked them up with his fingers and gobbled them up quickly. He also loved slurping up the saucy Tagliatelle. As I said – the family LOVED it and I hope you will too.
The BEST Pumpkin Tagliatelle
1 teaspoon oil
2 onions, diced
2 garlic cloves, diced
250g mushrooms, sliced
1kg (2.2 pounds) pumpkin (I like to use butternut pumpkin/squash) – diced
1 Cup Vegetable or Chicken Stock
1 Cup Water
1 Tin Evaporated Milk
250g (8.8 oz) Packet Tagliatelle
Parmesan
1. Soften onions and garlic in the oil over medium heat on the stove top.
2. Add the mushrooms and cook until they are reduced and have released a lot of their liquid.
3. Add the pumpkin and stir well to combine.
4. Pour over the stock and water, bring up to the boil.
5. When boiling, add the evaporated milk and reduce the heat to simmer.
6. Once the pumpkin has softened and cooked, add the tagliatelle and cook according to the time on the package directions.
7. Serve immediately, topped with a little Parmesan and enjoy!
Serves 4
More Yummy Recipes You’ll Love:
Cheesy Cauliflower and Broccoli Bake
Tuna and 4 Veg Polenta Bake
Gluten Free Pumpkin Muffins
