Tagliatelle with pumpkin and caramelized ginger

This is a festive tagliatelle, which matches with friends, family and good vibes. Everyone will be surprised by the combination of textures and flavors. The caramelized ginger gives identity and a sophisticated touch to the dish.

This recipe is for 4 servings.

Ingredients for tofu sauce:

3 Tbsp of extra virgin olive oil

1 onion

2 garlic cloves

1 small carrot

1/4 red pepper

1 tsp salt

1 tsp sweet chili

black pepper to taste

1 Tbsp balsamic vinegar

300 gr (10.6 oz) silken tofu (I recommend the one from Clearspring)

55 ml (1.9 fl oz) unsweetened oat milk

Ingredients for the pasta:

350 gr (12.3 oz) pumpkin

3 Tbsp extra virgin olive oil

1 tsp dry thyme

1 tsp sweet chili powder

salt to taste

30 gr (1.1 oz) laminated almond

30 gr (1.1 oz) walnut kernels

200 gr (7.1 oz) tagliatelle

1 bunch of fresh parsley

Ingredients for caramelized ginger:

40 gr (1.4 oz) light brown sugar

a piece of fresh ginger about 3 cm long

4 small saffron strands (or 1/2 tsp saffron powder)

Instructions for the sauce:

- Wash and peel the onion and cut it into thin slices. Wash and peel the garlic cloves and chop them (after wasting the germ, which is the central part of a greenish color that tends to be indigestible). Wash and peel the carrot, then cut it into thin slices. Wash the pepper and cut it into small pieces

- In a non-stick frying pan, place the 3 Tbsp of olive oil, the onion and the garlic. Sauté for 2 minutes over medium heat. Then add the carrot, pepper, salt, sweet pepper, pepper and balsamic vinegar and cook for about 5 minutes, stirring regularly. If necessary, add another tablespoon of olive oil or a bit of water to prevent the vegetables from sticking to the pan. Turn off the heat and pour everything into a tall glass.

- Add the silken tofu to the glass (after wasting the liquid that comes in the package) and the oat milk. Grind everything until you get a homogeneous sauce. Reserve.

Instructions for the pasta:

- Wash the pumpkin, peel it and then cut it into small cubes. In a non-stick frying pan, place 3 Tbsp of olive oil and pumpkin. Season with thyme, sweet pepper and salt. Stirring regularly, sauté over medium heat for 10/15 minutes or until the pumpkin is tender. If necessary, add some extra olive oil or a bit of water so that the pumpkin does not stick to the pan. Turn off the heat. In a bowl, add the pumpkin and the tofu sauce and wrap everything very well. Reserve.

- In a small non-stick frying pan, toast the laminated almonds and the coarsely chopped walnut kernels. Reserve.

- In a pot, bring water to boil. When the water is boiling, add the tagliatelle, a drizzle of olive oil and a pinch of salt and cook for 8 minutes. Drain the water and reserve the tagliatelle.

- Wash the parsley branch and chop it.

Instructions for caramelized ginger:

- Peel the ginger and cut it in long and thin slices.

- In a frying pan, melt the sugar over medium heat and without stirring. Once the sugar is melted, add the ginger and saffron strands. Wrap the ginger in the sugar, then remove the pan from the heat and let the ginger cool.

Final instructions:

- Distribute the tagliatelle over 4 plates. Then, put a the tofu sauce with pumpkin on top of the tagliatelle. On top of the pumpkin and tofu sauce, add the toasted almonds and walnuts, some caramelized ginger and, finally, the chopped parsley.

Enjoy! :)