Description
Indulge in the comforting embrace of Pumpkin Bolognese Tagliatelle, a vibrant dish that combines creamy pumpkin puree with rich tomatoes and fresh pasta. Perfect for crisp autumn evenings, each bite offers a delightful mix of flavors and textures that will warm your heart and impress your guests. This easy-to-make recipe is versatile enough for weeknight dinners or festive gatherings, bringing everyone together around the table.
Ingredients
Scale
- 8 oz fresh tagliatelle
- 1 cup canned pumpkin puree
- 1 can (14 oz) whole peeled tomatoes
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup vegetable broth
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Gather all ingredients on a clean countertop. Finely chop the onion and garlic.
- In a large skillet over medium heat, add olive oil. Sauté onions until translucent (about 4 minutes), then add minced garlic and sauté until fragrant.
- Stir in pumpkin puree and crushed tomatoes, creating a luscious base for the sauce.
- Gradually mix in vegetable broth along with oregano and thyme. Simmer gently for about 15 minutes.
- In another pot, boil salted water and cook tagliatelle according to package instructions (3-4 minutes). Drain, reserving some pasta water.
- Combine drained pasta with the pumpkin sauce in the skillet, adding reserved pasta water as needed for creaminess.
- Serve hot with freshly grated Parmesan cheese on top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 7g
- Protein: 15g
- Cholesterol: 20mg