- 350 grams wide Tagliatelle
- 2 Garlic cloves
- 600 grams Pumpkin pulp (such as. muscat or Hokkaido pumpkin)
- 1 tablespoon Olive oil
- 50 milliliters dry White wine
- 100 milliliters Vegetable broth
- 2 sprigs Thyme
- 2 sprigs Sage
Cook the pasta according to package directions until al dente.
Meanwhile, peel the garlic and thinly slice. Thinly slice the pumpkin flesh.
Heat the oil in a skillet and saute the garlic and pumpkin slices until golden brown. Add the wine and broth and simmer over medium heat, stirring occasionally until the pumpkin is tender, about 5 minutes.
Meanwhile, rinse the lemon, pat dry and grate 1 teaspoon of the zest. Rinse the thyme and sage, shake dry and pluck off the leaves.
Mix the herbs and the lemon zest with the vegetables and season with salt and pepper. Drain the pasta, toss in a dish with the vegetables and season to taste with salt and pepper.