Tagliatelle with caramelized pumpkin and Brazil nuts

What fits better in autumn than pumpkin? Our low-fructose recipe for tagliatelle with caramelized Hokkaido pumpkin and roasted Brazil nuts is full of flavor and absolute fall bliss.
Preparation time: approx. 45 min.
Difficulty: easy
Quantity: 2 servings


  • 300g Hokkaido pumpkin
  • 250g tagliatelle or ribbon noodles
  • 200ml whipped cream (lactose-free if necessary)
  • 200ml water
  • 25g Brazil nuts
  • 20g parmesan
  • 4 small yellow tomatoes
  • 2 tablespoons Frusano Rice Syrup - Squeeze Bottle
  • 1 tbsp olive oil (e.g. Olive Oil Extra Virgin)
  • 1 tsp parsley (fresh, chopped or frozen)
  • pepper
  • salt
  • nutmeg


  1. First, coarsely chop the Brazil nuts and roast them in a non-stick pan without fat until they have acquired some color. Remove from the pan and set aside.
  2. Next, wash the Hokkaido pumpkin, remove the seeds and cut into small cubes. Heat the olive oil in the pan, add the squash and season with a pinch of salt. Stirring occasionally, fry the squash for about 10 minutes until it too slowly browns. 
  3. Then add the rice syrup and let the pumpkin caramelize for 3-4 minutes. Remove 1/3 of the caramelized pumpkin from the pan and set aside as well. Deglaze the remaining pumpkin with the cream and add water. Allow the sauce to simmer until creamy. Usually after a few minutes, the pumpkin can already be mashed with a wooden spoon or falls apart. Otherwise, puree the sauce after about 10 minutes.
  4. Meanwhile, cook the tagliatelle in salted boiling water according to package instructions and drain.
  5. Now season the pumpkin sauce with salt, pepper and grated nutmeg and add the chopped parsley.
  6. Cut the tomatoes into quarters and add to the sauce.
  7. Finally, add the pasta to the pan and mix with the sauce. Divide the tagliatelle between 2 plates and garnish with the pumpkin, the Brazil nuts and some coarsely shaved Parmesan. 
We wish you a lot of fun preparing and enjoying and a good appetite!