Creamy Pumpkin Tagliatelle With Mortadella And Peppers

• 1 small pumpkin
• 8-10 slices of peppery mortadella
• 1 red pepper
• 1 green pepper
• 2 medium onions
• 2 cloves of garlic
• 1 cup of cooking cream
• parsley, oregano, salt and freshly ground pepper

1. Cut the pumpkin and clean the spores inside. Cut it into slices of 3-4 mm thickness and then cut these slices into stripsof approx. 1 cm. In the end of this infinite cutting you should end up with your "tagliatelles": strips with 1 cm width and 3-4 mm thickness.
2. Then in a pot give them a boil (for 3'-4 ') until they are cooked, but they slightly hard.
3. Drain the "tagliatelles" and add them to chopped onion and garlic and saute them all together. Add the mortadella and peppers in slices and continue to stir. Finally, add the cooking cream (optionally), parsley, oregano and season with salt and pepper. Continue to stir until you end up with a homogenous mix and serve while warm. Bon appetit!rnrn(This recipe was firstly published in In Whirl of Inspiration .)
4. ( This recipe was firstly published in the "In Whirl of Inspiration' site. Link in profile.)

pumpkin, mortadella, red pepper, green pepper, onions, garlic, cream, parsley

Taken from food52.com/recipes/36425-creamy-pumpkin-tagliatelle-with-mortadella-and-peppers (may not work)