Pumpkin Tagliatelle with Beet Alfredo Sauce

Wow, this was delicious. I was especially pleased with the sauce, which really tastes great.
I can’t wait until we get a spiralo and can have “proper” shaped vegetable pasta. But, in the meantime, we were very happy with the tagliatelle made by the vegetable peeler.

Serving Size: 4

Ingredients:

• 1 med. butternut squash or Uchi Kuri pumpkin, peeled

for the “Alfredo” sauce:

• 1 cup almonds or pine nuts, soaked overnight
• 1/2 cup water
• 1/2 cup pistachio (optional)
• 2 tablespoons sesame oil
• handful parsley, chopped
• handful cilantro, chopped
• 1/2 red bell pepper
• 1/2 jalapeno or serrano chili pepper, de-seeded and sliced
• 1/4-1/2 teaspoon salt
• 1/2 teaspoon minced lemongrass
• 1/2 teaspoon horseradish
• agave or mirin or other sweetener
• 1 medium beet, grated
• 1/4 cup nutritional yeast flakes

Directions:

1. The day before soak the almonds or pine nuts in water overnight in the refrigerator.
2. The next day: Blend and puree all the “Alfredo” ingredients in a blender.
3. To make the pasta, peel away the outside of the pumpkin or squash.
4. Then using a spiralo cut the pasta, or if you do not have a spiralo, then continue with a vegetable peeler. Obviously, we don’t have a spiralo – so I’ve called these flat “pastas” tagliatelle. 🙂
5. Serve the pasta with the Alfredo sauce over.

Notes:

adapted from http://goneraw.com/node/14115