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.

Pumpkin Tagliatelle with Beet Alfredo Sauce

Serving Size: 4


  • 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

Beet Alfredo Sauce


  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.


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