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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


  1. The day before soak the almonds or pine nuts in water overnight in the refrigerator.
  2. The next day: Blend and puree all the “Alfredo” ingredients in a blender.
  3. To make the pasta, peel away the outside of the pumpkin or squash.
  4. 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. :-)
  5. Serve the pasta with the Alfredo sauce over.


adapted from

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