Tagliatelle with pumpkin

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Prep. 15 min

Total 45 min

4 portions

Ingredients

fresh mozzarella cut into pieces (2 cm)
50 g
Parmesan cheese cut into pieces (2 cm)
50 g
onion
80 g
celery cut into pieces
60 g
carrot cut into pieces
60 g
extra virgin olive oil
40 g
water
1000 g
Vegetable stock paste (see Tip)
2 tsp
Dijon mustard
2 tsp
ground nutmeg
2 pinches
ground black pepper
1 tsp
butternut pumpkin cut into pieces (2-3 cm)
300 g
tagliatelle pasta
300 g

Nutrition per 1 portion

Calories 507.2 kcal / 2122 kJ

Protein 18.4 g

Fat 17.4 g

Carbohydrates 69.9 g

Fibre 5.2 g

Saturated Fat 5.5 g

Sodium 319.4 mg

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Also featured in

Veggie and Vegan 20 Recipes
Australia and New Zealand

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