Tagliatelle with pumpkin recipe

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serves:

2

Skill:

easy

Cost:

cheap

Prep:

10 min

Cooking:

50 min

Nutrition per portion

RDA
Calories 731 kCal 37%
Fat 27g 39%
  -  Saturates 8g 40%

Pumpkins are not just for making halloween lanterns! Use to make a tasty pumpkin sauce with added pancetta chunks, parmesan cheese and sage and stir into tagliatelle pasta. An easy lunch or dinner for two

Ingredients

  • 2 tbps extra virgin olive oil
  • 10 sage leaves
  • 1 onion, peeled and chopped
  • 75g (2½oz) pancetta chunks
  • 200g (7oz) grated pumpkin flesh
  • Salt and freshly ground black pepper
  • 150g (5oz) dried tagliatelle
  • 30g (1oz) freshly grated Parmesan

Method

  • Heat the oil in a large frying pan, add the sage leaves and fry for 30 seconds, then remove and reserve on kitchen paper. Add the onion, and cook over a low heat for 5 mins until softened but not browned.

  • Add the pancetta and cook for 5 mins until it’s golden brown.

  • Stir in the pumpkin and add 400ml (14fl oz) water. Cover and simmer for 30 mins until the mixture is reduced to a thick sauce.

  • Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 10 mins until tender.

  • Drain the tagliatelle, add to the pumpkin sauce, and season well. Add the Parmesan and 4 crumbled sage leaves. Serve in 2 bowls and garnish with the remaining sage leaves.

Top tip for making Tagliatelle with pumpkin

Grate the pumpkin (or squash) with the coarse side of the grater.

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