Pumpkin & Cream Fettuccine



  • 1 packet of tagliatelle pasta
  • 0,66 lbs pumpkin
  • 2 pieces of nutmeg
  • 2 spoonful butter
  • 2 cloves of garlic
  • 7 sprigs of fresh thyme
  • 1 bowl of grated cheddar
  • 1 box of cream
  • 1 glass of water
  • 1 pinch of black pepper
  • 1 pinch of salt
  • 2 mini zucchini (for presentation)


Let's cut the pumpkins into small pieces. Let's put the butter in a pan and when it melts, add the pumpkins, garlic and fresh thyme and fry them.
Let's add a glass of water when it is roasted and cook it until it becomes soft.
Let's boil our pasta and set it aside.
Let's take the thyme out of the softened pumpkins and pass them through the blender.
Let's put our cream in the pan and heat it, put our pumpkin puree, black pepper, salt, cheddar grated and nutmeg into it, mix it and bring it together with our pasta.
Let's serve it inside our carved pumpkins.

ENJOY YOUR MEAL


 

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