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🍽️ Tagliatelle with Roasted Pumpkin and Creamy Mustard Sauce

610 kcal · 30 min · 4 servings

Tagliatelle with Roasted Pumpkin and Creamy Mustard Sauce Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 200 °C (top/bottom heat). Wash the thyme thoroughly, pat dry, strip the leaves from the stems and chop finely. Halve the pumpkin, remove the seeds with a spoon, peel and cut into cubes.
  2. 2. Place the pumpkin on a baking sheet lined with baking paper and toss with 2 tbsp oil, thyme, salt and pepper. Roast in the oven on the middle rack for about 15 minutes.
  3. 3. Trim the spring onions, pat dry, remove the roots and cut the green and white parts separately into rings. Quarter the apples, remove the core and coarsely grate.
  4. 4. Bring about 5 l of salted water to a boil in a large pot. Cook the tagliatelle in the boiling salted water for around 4 minutes until al dente. Then drain into a sieve and reserve about 1 cup of the cooking water.
  5. 5. Heat 1 tbsp oil in a pan over high heat. Sauté the white spring onions and apples for about 2 minutes. Deglaze with 100 ml of the cooking water and bring to a brief boil. Remove the pan from the heat, stir in the cream cheese and mustard and season with salt and pepper.
  6. 6. Take the roasted pumpkin out of the oven and add it to the cream cheese-mustard sauce along with the green spring onions. Fold in the tagliatelle, season to taste and serve on plates. Enjoy your meal!

Nutrition per serving