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Tagliatelle with Pan-Fried Pumpkin & Red Pepper Oil

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Recipe

.

 

Yield

4 servings

Prep

16 min

Cook

70 min

Ready

90 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 tablespoon olive oil
light
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400 grams pumpkin
or winter squash, peeled, deseeded and chopped into 2-3cm pieces
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400 grams tagliatelle
or any other ribbon pasta
*
1 each lemon
unwaxed, finely grated zest and juice
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50 grams arugula (roquette)
leaves, wild
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1 x parsley leaves
1 large handful, chopped fresh flat leaf
* Camera
1 x sea salt
to taste
* Camera
1 x black pepper
freshly ground to taste
* Camera
Red pepper oil
1 small sweet red bell peppers
sliced
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6 large red chili peppers
sliced
* Camera
1 small red onion
sliced
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4 cloves garlic
peeled but left whole
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1 teaspoon cumin seeds
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65 millilitres olive oil
* Camera

Ingredients

Amount Measure Ingredient Features
15 ml olive oil
light
Camera
4E+2 grams pumpkin
or winter squash, peeled, deseeded and chopped into 2-3cm pieces
Camera
4E+2 grams tagliatelle
or any other ribbon pasta
*
1 each lemon
unwaxed, finely grated zest and juice
Camera
5E+1 grams arugula (roquette)
leaves, wild
Camera
1 x parsley leaves
1 large handful, chopped fresh flat leaf
* Camera
1 x sea salt
to taste
* Camera
1 x black pepper
freshly ground to taste
* Camera
Red pepper oil:
1 small sweet red bell peppers
sliced
Camera
6 large red chili peppers
sliced
* Camera
1 small red onion
sliced
Camera
4 cloves garlic
peeled but left whole
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5 ml cumin seeds
Camera
65 millilitres olive oil
* Camera

Directions

Preheat the oven to 180°C.

Put the red pepper, chillies, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in a roasting tray.

Cook in the preheated oven for 1 hour, turning often.

Transfer the contents of the roasting tray to a food processor while still hot.

Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw-top jar.

Heat the light olive oil in a frying pan set over high and add the pumpkin.

Cook for 10 minutes, turning often, until each piece is golden brown all over.

Meanwhile, cook the pasta according to the packet instructions and drain well.

Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil.

Add the cooked pumpkin, lemon zest and juice, rocket and parsley and toss to combine.

Season well with salt and pepper and serve immediately.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 238g (8.4 oz)
Amount per Serving
Calories 11229% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 7g 7%
Dietary Fiber 5g 18%
Sugars g
Protein 6g
Vitamin A 329% Vitamin C 70%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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