Pumpkin Tagliatelle with Beet Alfredo Sauce
Wow, this was delicious. I was especially pleased with the sauce, which really tastes great.
I can’t wait until we get a spiralo and can have “proper” shaped vegetable pasta. But, in the meantime, we were very happy with the tagliatelle made by the vegetable peeler.
Serving Size: 4
- 1 med. butternut squash or Uchi Kuri pumpkin, peeled
for the “Alfredo” sauce:
- 1 cup almonds or pine nuts, soaked overnight
- 1/2 cup water
- 1/2 cup pistachio (optional)
- 2 tablespoons sesame oil
- handful parsley, chopped
- handful cilantro, chopped
- 1/2 red bell pepper
- 1/2 jalapeno or serrano chili pepper, de-seeded and sliced
- 1/4-1/2 teaspoon salt
- 1/2 teaspoon minced lemongrass
- 1/2 teaspoon horseradish
- agave or mirin or other sweetener
- 1 medium beet, grated
- 1/4 cup nutritional yeast flakes
- The day before soak the almonds or pine nuts in water overnight in the refrigerator.
- The next day: Blend and puree all the “Alfredo” ingredients in a blender.
- To make the pasta, peel away the outside of the pumpkin or squash.
- Then using a spiralo cut the pasta, or if you do not have a spiralo, then continue with a vegetable peeler. Obviously, we don’t have a spiralo – so I’ve called these flat “pastas” tagliatelle.
- Serve the pasta with the Alfredo sauce over.
adapted from http://goneraw.com/node/14115