There’s nothing better than homemade pasta. Here’s the recipe for homemade vegan tagliatelle made with pumpkin. It’s easy to make and delicious. Serve it with our green pesto and there’s a perfect combination. Italian food - perfect for winter lunch.
Ingredients (serves 4)
Basic dough:
1 cup semolina flour
1/2 cup warm water
100g pumpkin
1/2 tsp salt
2 tbsp ground flaxseed
1/2 tbsp dried oregano
2 tbsp olive oil
Pesto:
2 handfuls rocket
handful of parsley leaves
2 tbsp cashew nuts (roasted)
1 tbsp shelled pistachios
8 tbsp olive oil
1 tsp nutritional yeast flakes
salt
black pepper
Instructions:
Grate the pumpkin on the small holes of a box grater or using a food processor's grating attachment. Blend pumpkin with the olive oil. Sift the flour into a large mixing bowl. Add salt, oregano, flaxseed meal and water. Add blended pumpkin. Knead the dough. Leave the dough in the fridge for about 30 minutes.
Roll the dough as thin as possible and cut it into approx. 1cm wide ribbons of pasta.
Put the rocket, parsley and ground nuts into a blender. Add olive oil, nutritional yeast flakes, season with salt and pepper and blend until the mixture is smooth.
Cook the pasta ribbons for about 3-4 minutes in a boiling salted water.
Then drain pasta and mix it with pesto. Enjoy!
Etykiety: english, italian food, main course, pumpkin, recipes
