Creamy Vegan Pumpkin Tagliatelle

Stephania Mitsides


Preparation Time:

35 min

Cooking Time:

10 min


4 servings

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Made with

Bouillon for Pasta


  • 1 pack Mitsides Τagliatelle (350g)
  • 1 cube Mitsides Βouillon for Pasta  
  • 1 medium pumpkin, peeled and cut in cubes
  • 3 shallots, halved
  • 3 garlic cloves, peeled
  • 1 tablespoon olive oil
  • ¼ teaspoon dried sage
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 cup vegetable broth
  • ½ cup raw cashews, soaked for 30 minutes


Preheat the oven to 200°C. Mix pumpkin, shallots and garlic with olive oil, sage, nutmeg, salt and pepper. Place on a baking or roasting sheet and roast for 25-30 minutes until pumpkin is very tender.
While the pumpkin is cooking, bring a large pot of salted water to a boil and add the bouillon cube. When dissolved, add the tagliatelle and cook following pack instructions. Drain and reserve 1-2 cups of pasta water.
Place the roasted pumpkin mixture into a blender along with 1 cup of the vegetable broth and cashews. Puree until silky and smooth. Taste for seasoning, adding salt and pepper if needed. The mixture should have the consistency of a thick sauce.
 Add the pureed mixture to the pasta along with a splash of pasta water. Toss, adding more pasta water as needed.

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