Pumpkin Tagliatelle With Beet Alfredo Sauce
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.
| Yield: | 4 servings |
| Prep Time: | 0 hr 15 mins |
| Cook Time: | 0 hr 0 mins |
| Ready In: | 0 hr 0 mins |
| Category: | Appetizer |
| Main Ingredient: | Vegetables |
| Cooking Method: | No Cook |
