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Pumpkin "Thanksgiving Tortelloni" with Garlic Oil & Rosemary Pangrattato (ve.)

We’re throwing our own Thanksgiving-inspired festa this week, in ode to the Americans’ passion for pumpkin. However, did you know that a love for this delightfully sweet and vibrant fleshy vegetable is also shared by Italians? In fact, so amorous is il bae paese for a cube or two of zucca (pumpkin) in their cooking that they have laid claim to the notable title of 8th largest pumpkin producer in the world, with Venice even growing them since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

This week, in a nod to reports of US veganism surging 600%, we’ve even created a vegan dish, with the tortelloni a pasta bianca (white, or egg-free pasta) and topping with a drizzle of garlic oil and a fragrant rosemary pangrattato. These are the perfect addition to enhance the sweetness of the pumpkin in our tempting Thanksgiving-inspired tortelloni.

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Story

We’re throwing our own Thanksgiving-inspired festa this week, in ode to the Americans’ passion for pumpkin. However, did you know that a love for this delightfully sweet and vibrant fleshy vegetable is also shared by Italians? In fact, so amorous is il bae paese for a cube or two of zucca (pumpkin) in their cooking that they have laid claim to the notable title of 8th largest pumpkin producer in the world, with Venice even growing them since the 5th century. Tortelloni with pumpkin is a speciality of the regions surrounding the river Po, which includes the provinces of Mantova and Cremona. The exact origin of pumpkin tortelloni is hotly debated, as both Mantova and Ferrara have early records of this dish, and both therefore take credit.

This week, in a nod to reports of US veganism surging 600%, we’ve even created a vegan dish, with the tortelloni a pasta bianca (white, or egg-free pasta) and topping with a drizzle of garlic oil and a fragrant rosemary pangrattato. These are the perfect addition to enhance the sweetness of the pumpkin in our tempting Thanksgiving-inspired tortelloni.

Ingredients

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Recipe Card

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Nutrition (per portion)

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