Pumpkin Tagliatelle

Ingredients

• 500 g yellow pumpkin flesh (e.g., Blue Hubbard or Blue Hokkaido)
• 1 Red Onion
• 1 tbsp plant oil
• 1 lemon (juice)
• 1 Orange (juice)
• 120 ml Vegetable broth
• Salt
• Pepper (freshly ground)
• 50 g dried cranberries
• 1 tbsp freshly grated ginger
• 500 g Tagliatelle
• fresh chopped parsley

Instructions

1. 1.

   Dice the pumpkin. Peel, halve and slice the onion into strips. Together with the pumpkin, sauté briefly in hot oil in a pan. Deglaze with lemon juice, orange juice, and broth; season with salt and pepper, and simmer partially covered for about 20 minutes until tender, stirring occasionally. After about 10 minutes add the cranberries and ginger.

2. 2.

   Cook the tagliatelle in salted water al dente. Drain and combine with the pumpkin mixture. Taste and adjust seasoning, then divide among bowls.

3. 3.

   Serve garnished with parsley.