Gluten-Free Tagliatelle with Pumpkin and Mushrooms
This delightful gluten-free dish combines the creamy sweetness of pumpkin with the earthy flavor of mushrooms, creating a perfect harmony for an indulgent yet healthy pasta dish. Serves 4.
Ingredients
| Ingredient | Quantity |
|---|---|
| Gluten-Free Tagliatelle | 300g |
| Pumpkin | 700g |
| Champignon Mushrooms | 250g |
| Garlic Cloves | 2 |
| Extra Virgin Olive Oil | 2 tbsp |
| Fresh Rosemary | As needed |
| Fine Salt | To taste |
| Black Pepper | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~250 kcal |
| Protein | ~7g |
| Fat | ~8g |
| Carbohydrates | ~37g |
| Fiber | ~6g |
Instructions
Step 1: Prepare the Pumpkin and Mushrooms
- Begin by cleaning the pumpkin. Cut it into manageable sections, remove the seeds, and peel off the skin. Dice the flesh into small cubes.
- Clean the champignon mushrooms thoroughly by wiping them with a damp paper towel or gently rinsing and drying them. Slice them evenly for uniform cooking.
Step 2: Chop the Aromatics
- Peel the garlic cloves and finely chop them.
- Mince the fresh rosemary for an aromatic touch.
Step 3: Start Boiling the Pasta Water
- In a large pot, bring a generous amount of water to a rolling boil. Add a pinch of salt when it reaches boiling point. Keep it ready for cooking the pasta.
Step 4: Sauté the Base
- In a separate skillet or large pan, heat the extra virgin olive oil over medium heat.
- Add the chopped garlic and rosemary, stirring gently for 30 seconds to release their flavors. Avoid browning the garlic.
Step 5: Cook the Pumpkin
- Add the cubed pumpkin to the skillet. Sauté for 2-3 minutes, allowing the edges to soften.
- Pour in a small amount of water to help cook the pumpkin thoroughly. Cover the skillet and simmer for about 10 minutes, or until the pumpkin is soft enough to be mashed.
Step 6: Blend the Pumpkin
- Once the pumpkin has softened, transfer it to a bowl and use an immersion blender to puree it into a creamy sauce. Set aside.
Step 7: Cook the Mushrooms
- In the same skillet, add the sliced mushrooms to the remaining sautéed garlic and rosemary. Stir gently to coat the mushrooms in the aromatic oil. Cook for 5 minutes, or until the mushrooms release their natural juices and soften.
Step 8: Combine the Components
- Pour the blended pumpkin cream back into the skillet with the mushrooms. Add a ladle of pasta cooking water to thin the sauce slightly, creating a creamy consistency. Keep the heat on low.
Step 9: Cook the Pasta
- Cook the gluten-free tagliatelle in the boiling water. Refer to the package instructions for the exact cooking time, but undercook the pasta slightly, as it will finish cooking in the sauce. Reserve a cup of pasta water before draining.
Step 10: Bring it All Together
- Drain the tagliatelle and transfer it directly into the skillet with the sauce. Turn off the heat and gently toss the pasta to coat it evenly with the pumpkin and mushroom mixture. Add a splash of the reserved pasta water if needed to adjust the consistency.
Step 11: Season and Serve
- Season with fine salt and freshly ground black pepper to taste. Plate the pasta and garnish with a sprig of rosemary if desired. Serve immediately, and enjoy the comforting flavors of autumn in every bite.
This Gluten-Free Tagliatelle with Pumpkin and Mushrooms is a perfect dish for cozy evenings and special gatherings. Its creamy, earthy flavors will leave everyone asking for seconds!
