I hate to see food wasted so after a busy Halloween earlier this week I made good use of the pumpkin I’d been carving with this delicious pasta dish.
I started by chopping the pumpkin flesh into small pieces, seasoning with sage, salt and pepper and roasting with olive oil for approximately 45 minutes in the oven.
When the pumpkin has roasted transfer it into a safe bowl and blend using a hand blender to create a pumpkin puree which will be used as the sauce for the tagliatelle.
Cook the tagliatelle. As I am a coeliac I use gluten free pasta, if you are doing the same make sure the water is fully boiling before you add the pasta to the lab as it can stick together.
When the pasta is cooked drain fully and rinse.
Bring a large frying pan to heat and add the pumpkin puree, cooked tagliatelle and rocket to the pan. Cook on a medium – high heat and keep stirring during cooking. The rocket should wilt down nicely and give you a good idea of when everything is ready.
I’m serving with Free From Greek Style Cheese as it is both vegan and gluten-free.
I hope you enjoy this delicious Halloween meal as much as I have!