Fresh Tagliatelle with Creamy Pumpkin Sauce and Roasted Walnuts

Ingredients

• 400 grams fresh tagliatelle
• 1 small pumpkin, peeled and diced
• 1 onion, finely chopped
• 2 cloves of garlic, finely chopped
• 200 ml cream
• 50 grams Parmesan cheese, grated
•  handful of fresh basil
•  olive oil
•  salt and pepper to taste
• 100 grams walnuts

Instructions

1. 1 Preheat the oven to 180 degrees Celsius.
2. 2 Place the pumpkin cubes on a baking sheet, drizzle with olive oil, salt and pepper, and roast in the oven for 20-25 minutes.
3. 3 While the pumpkin is roasting, heat some olive oil in a pan and sauté the onion and garlic until soft.
4. 4 Add the roasted pumpkin to the pan, followed by the cream. Bring the mixture to a boil and then let it simmer for 10 minutes.
5. 5 Cook the tagliatelle according to the package instructions.
6. 6 While the pasta is cooking, toast the walnuts in a dry skillet until golden brown.
7. 7 Puree the pumpkin sauce with an immersion blender until smooth. Add the Parmesan cheese and stir until the cheese has melted. Season with salt and pepper.
8. 8 Drain the pasta and add it to the sauce. Mix well.
9. 9 Serve the pasta in deep bowls, sprinkle with the roasted walnuts and some fresh basil. Enjoy!