Winter Pasta with Pumpkin and Walnuts (serves 6)

500 g tagliatelle
500 g Hokkaido pumpkin cut into very thin slices
2 onions thinly sliced
100 g walnuts roughly chopped
50 g raisins
200 ml low-fat (soy-) cream
200 ml low-sodium vegetable stock
zest and juice of one untreated orange plus juice of two oranges
olive oil
salt and pepper

Cook the pasta.
Heat the olive oil and gently fry the pumpkin and the onions for 3-4 minutes. Add the raisins and chopped walnuts and cook for another 2-3 minutes. Add the cream, vegetable stock and orange juice, season with salt and pepper and let simmer for a few minutes.
Drain the pasta and mix it with the pumpkin-orange sauce. 
Serve sprinkled with orange zest.



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