Today's recipe is ridiculously simple to make, if you already have the pumpkin chopped up. Ours was so big, I had to do it from the get go to fit it in the fridge.
Pumpkin and Portobello Tagliatelle
Ingredients
-500 gr of sliced Portobello mushrooms (the small ones look better, but any kind will do)
-500 gr of chopped pumpkin
-1 leek, sliced
-225 gr Tagliatelle pasta
-salt, to taste
-pepper, to taste
-a dash of red wine ("I love cooking with wine—sometimes I even put it in the food.” )
-olive oil
Leave the water boiling and the pasta cooking while you prepare the rest of the dish.
Place a frying pan on the stove and wait for it to heat up before adding 2 table spoons of olive oil. Once the olive oil is hot, add the sliced leek. Make sure you wash the leek thoroughly because you will often find dirt in the inner layers. Once the leek starts to look semi transparent, add the rest of the ingredients, except the red wine.
Cook until the pumpkin is done. It should take between 15 and 20 minutes depending on how small your cubes are. Add a splash of red wine. Just go ahead and pour it on there. I used a Cabernet Sauvignon Merlot mix, but any type will do. Box wine is fine too. Now a thing about wine. Not all wines (or beers for that matter) are vegan. Barnivore has a pretty comprehensive list of what alcoholic beverages are vegan.
Leave the frying pan on a low fire for 2 more minutes, then mix in the pasta. Tip: if your pasta is ready before the vegetables, keep it from sticking together by adding a dash of olive oil. I think it would also go incredibly well with walnuts and cranberries, but that might just be the Thanksgiving fever going through the blogosphere getting to me. Enjoy!
Makes 3 servings.
Kid and omnivore approved!
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