Pumpkin Tagliatelle with Spinach & Sundried Tomatoes by Chef Izelle Hoffman

Pumpkin Tagliatelle with Spinach and Sundried Tomato

In just over 30 minutes you can have dinner done! Here’s Izelle’s super-simple yet tasty dish bursting with wholesome flavours.


Preparation time: 10 minutes

Cooking Time: 25 minutes

Serves 4


  • 700g Pumpkin Tagliatelle (2 x 350g)
  • 5ml Olive Oil
  • 1kg Extra lean mince
  • 200g spinach (I prefer baby spinach but swiss chard can also be used)
  • Oryx Desert Salt and Oryx  Black Pepper
  • 200g Rosa Tomatoes
  • 75g Salad Onions (Red or White)
  • 1 tin Tomato and Herb mix
  • 1 large red pepper
  • 80g sundried tomatoes
  • 2t mixed herbs
  • 3t paprika
  • 2 table spoons of honey
  • 2 table spoons of tamari sauce (matured soya sauce)
  • fresh herbs and pumpkin seeds for garnish


  • Cut salad Onions into small rings and fry in some of olive oil.
  • Add mince to the salad onions, cook till brown and season with salt and black pepper
  • Add the spinach to the mince and allow to cook.
  • Cut Rosa tomatoes in halves
  • Cut red pepper into small pieces
  • Add the tin of tomato and herb mix with the rosa tomatoes, peppers and sundried tomatoes to the mince
  • Add the mixed herbs, paprika, honey and tamari sauce and allow to simmer for 10-15min.

To prepare the pumpkin tagliatelle

  • Cook the tagliatelle as per the instructions on the package.
  • Dish up and garnish with fresh herbs and pumpkin seeds.


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