Tagliatelle with Pan-Fried Pumpkin and Red Pepper O

Name: Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil light; 400 grams pumpkin or winter squash, peeled, deseeded and chopped into 2-3cm pieces; 400 grams tagliatelle or any other ribbon pasta; 1 each lemon unwaxed, finely grated zest and juice; 50 grams arugula (roquette) leaves, wild; 1 x parsley leaves 1 large handful, chopped fresh flat leaf; 1 x sea salt to taste; 1 x black pepper freshly ground to taste; 1 small sweet red bell peppers sliced; 6 large red chili peppers sliced; 1 small red onion sliced; 4 cloves garlic peeled but left whole; 1 teaspoon cumin seeds; 65 millilitres olive oil

Servings: persons

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

1
Preheat the oven to 180C.
2
Put the red pepper, chillies, onion, garlic, cumin seeds and 2 tablespoons of the olive oil in a roasting tray.
3
Cook in the preheated oven for 1 hour, turning often.
4
Transfer the contents of the roasting tray to a food processor while still hot.
5
Add the remaining oil and whizz until smooth.
6
Let cool, then pour the mixture into a clean and dry screw-top jar.
7
Heat the light olive oil in a frying pan set over high and add the pumpkin.
8
Cook for 10 minutes, turning often, until each piece is golden brown all over.
9
Meanwhile, cook the pasta according to the packet instructions and drain well.
10
Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil.
11
Add the cooked pumpkin, lemon zest and juice, rocket and parsley and toss to combine.
12
Season well with salt and pepper and serve immediately.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon olive oil light, 400 grams pumpkin or winter squash, peeled, deseeded and chopped into 2-3cm pieces, 400 grams tagliatelle or any other ribbon pasta, 1 each lemon unwaxed, finely grated zest and juice, and more.

Yes, Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions