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Pumpkin teff tagliatelle





700 grams


1 unit

Pumpkin seeds

1 spoon


to taste


to taste

Dried thyme

to taste

Extra virgin olive oil

2 spoons

Grated cheese

2 spoons

Teff pasta

320 grams

first courses from Italy

Pumpkin teff tagliatelle

Pumpkin teff tagliatelle

vegetarian with lactose high in iron high in potassium high in phosphorus

ready in

15 minutes


daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Pumpkin teff tagliatelle

Tagliatelle di teff combined with pumpkin in all its sweetness, from cream to seeds

Pumpkin teff tagliatelle step 1

step 1

Clean the pumpkin well, rinse it and cut it into small cubes. If you bought a whole pumpkin put aside the seeds you find inside, after having roasted them in the oven they will be delicious.

Pumpkin teff tagliatelle step 2

step 2

In a saucepan put water to boil for pasta. In a pan with the oil, let the chopped shallot simmer. After a few minutes add the pieces of pumpkin, salt, pepper, add the thyme and mix well to flavor.

Pumpkin teff tagliatelle step 3

step 3

After 5 minutes of cooking remove one third of the pumpkin from the pan and blend with an immersion mixer, helping with a spoonful of cooking water.

Pumpkin teff tagliatelle step 4

step 4

Leave the other part of the pumpkin to cook for 10 minutes, until it has softened. If necessary, add a few tablespoons of pasta cooking water to always keep the sauce soft.

Pumpkin teff tagliatelle step 5

step 5

Cook the pasta for the necessary minutes and after draining it, pass it in the pumpkin pan, add the cream and mix it well. Serve with grated cheese and chopped pumpkin seeds

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