You will need
280g Umami Tagliatelle
1 shallot [diced]
200ml vegetable stock
1 garlic clove
A sprig of chopped parsley
In a saucepan, add a little oil and brown the shallots on a low heat. Chop the pumpkin into cubes. Add the pumpkin into the pan, with a little water or stock. Season with salt and pepper. Cook and reduce to a smooth cream with the help of a blender.
In a frying pan heat a little olive oil with a clove of garlic. On a high heat add the sliced mushrooms, making sure not to stir them too much during the first minute. Once golden brown, lower the heat, stir and season with chopped parsley, salt and pepper. Add the pumpkin cream, adjusting the consistency with some cooking water.
Cook Umami tagliatelle according to cooking directions, reserving some cooking water. Drain the tagliatelle and add it to the pan. Saute the tagliatelle for approximately one minute, adjusting the consistency with cooking water.
Garnish with chopped parsley, a drizzle of olive oil and serve.
UMAMI unlocks the rich complexity from 40 hours of Koji fermentation to reveal earthy notes of miso, mushroom and macadamia nuts, bringing a new sensory dimension to the art of pasta