Tagliatelle with pumpkin and gorgonzola
Roasted pumpkin with creamy gorgonzola sauce, pine nuts, and cooked pasta—oven-roasted and pan-melted for a delicious one-pan meal.
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Cooking tools:
- Baking sheet
- Parchment paper
- Oven
- Saucepan
- Colander
- Skillet
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Stove
Ingredients
- 1 pack Mitsides Egg Tagliatelle (500g)
- 2 cubes Mitsides Bouillon for pasta
- 1kg pumpkin, cut in 2 cm cubes
- 300g Gorgonzola cheese, cut in large pieces
- 2 spring onions, chopped
- ½ cup fresh cream
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 Tablespoon honey or maple syrup
- 1 Tablespoon pine nuts
- Salt
- pepper
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