Vegan Spinach Tagliatelle with Pumpkin and Cherry Tomatoes

Vegan Spinach Tagliatelle with Pumpkin and Cherry Tomatoes It's a great vegan recipe, full of colours and tastes. foodCAST is providing daily video how to do recipes, easy and fast to do for everyone. You can do it! Scroll down to see written instructions! If you liked this recipe click the like button and share this recipe with your friends and family! Show us love and subscribe to our YouTube channel for daily recipes! Follow us on: Facebook: http://www.facebook.com/foodcastofficial Instagram: foodcast_official Our website: http://www.foodcast.net INGREDIENTS: 9 oz spinach tagliatelle 2 tbsp olive oil 1 onion 3 cups pumpkin (about 17oz) 2 cloves of garlic 1 cup vegetable broth 1 cup cherry tomatoes 2 tsp dried basil salt and black pepper to taste 2 tbsp pumpkin seeds STEP-BY-STEP INSTRUCTIONS: Heat the olive oil over medium heat in a large pan. Chop the onion and sauté for about one or two minutes. Peel and cut pumpkin into cubes. Add in and cook for about 5 minutes. Add the minced garlic and for another minute, just to feel the smell. Then pour in vegetable broth. Bring to boil and allow it to evaporate. This should take about 10 minutes. In the mean time, cook the spinach tagliatelle according to the instructions on the package. Halve cherry tomatoes and add them to pumpkin. Season with basil, salt and freshly grounded black pepper. Stir in the spinach tagliatelle and cook until the pasta is heated through. Sprinkle with pumpkin seeds and serve immediatelly. PRO TIP! Of course you can use fresh basil leaves and cut them into stripes. I did not have any at this time. For more intensive aroma, you can pour just ½ cup vegetable broth and complete it with ½ cup white wine, for example Chardonnay. Music: by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License http://creativecommons.org/licenses/b ... Keywords: recipe foodcast how to

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