If you are like me, I am always looking for a recipe to use all that pulp you create from carving Halloween pumpkins. I usually feel wasteful throwing it out. Now, with the help from our friends at Schar, we don’t have to!

You can make this with fresh pumpkin “flesh” (sounds ghouly!) or use the canned version.
This would make a great side dish for a Halloween dinner party, or even a slightly different twist to the traditional Thanksgiving dinner menu. The possibilities are endless. This recipe is free from Gluten & Wheat, Egg Free, Soy Free…and could even be Dairy Free if you use a creamer substitute.

Have fun carving all those Halloween pumpkins…and be sure to save the pulp for this dish! Enjoy!

Pumpkin Tagliatelle

Ingredients

Schär Tagliatelle

7 ounces pumpkin flesh-chopped into cubes

½ onion- finely chopped

2 ounces leek in strips

3.3 ounces cream (or dairy free substitute)

a little white wine

salt

ground pepper

a little oil

Directions

Sweat the onion and leek in a little oil. Add the pumpkin flesh. Douse everything with white wine, infuse with the cream and steam gently. Add salt and pepper to taste, then boil down until it reaches the desired consistency. Cook the pasta in boiling water until al dente, strain and mix with the sauce.