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159 recipes
Pumpkin teff tagliatelle
ingredients
servings
4
Pumpkin
700 oz
Shallots
1 unit
Pumpkin seeds
1 spoon
Salt
to taste
Pepper
to taste
Dried thyme
to taste
Extra virgin olive oil
2 spoons
Grated cheese
2 spoons
Teff pasta
320 oz
first courses from Italy
Pumpkin teff tagliatelle
Pumpkin teff tagliatelle
ready in
15 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tagliatelle di teff combined with pumpkin in all its sweetness, from cream to seeds
preparation
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.
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.
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.
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.
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
