Tagliatelle with Pumpkin Cream Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 863 cal. | (41 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 98 g | (65 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.2 g | (27 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.1 μg | (11 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 108 μg | (36 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 17.4 μg | (39 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 616 mg | (15 %) | ||
| Calcium | 303 mg | (30 %) | ||
| Magnesium | 95 mg | (32 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 369 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 2 onions
- vegetable oil (for greasing)
- 1 Tbsp powdered sugar
- 2 Tbsps balsamic vinegar
- 250 grams Butternut squash
- 200 milliliters Whipped cream
- 2 fresh garlic cloves
- salt
- freshly ground peppers
- Nutmeg
- 500 grams Tagliatelle
- 4 egg yolks
- 60 grams grated Parmesan
- Sage (for garnish)
Preparation steps
Preheat a convection oven to 120°C (approximately 250°F).
Peel the onion and cut into rings. Spread the onions on an oiled baking sheet. Sprinkle with the powdered sugar, and drizzle with the balsamic vinegar. Bake in the oven for 1 hour until crispy. Stir occasionally during the cook time. Be careful that the onions don't burn, because they can turn bitter.
Peel the pumpkin, and remove the seeds and fibers. Finely grate the pulp. Bring the pumpkin to a boil in a saucepan with the cream. Peel the garlic, and pass through a press into the mixture. Season to taste with salt, pepper, and nutmeg. Simmer gently for 10 minutes until the pumpkin is soft.
Cook the tagliatelle in boiling salted water until al dente.
Remove the pumpkin-cream from the heat, cool slightly, then add the egg yolks.
Thoroughly drain the pasta, then add to the sauce. Add the parmesan, and mix until combined. Season to taste, and transfer to plates. Top with the caramelized onions, garnish with the sage, and serve.
