Butternut squash pasta
This luxurious, creamy butternut squash pasta is gently spiced with nutmeg, cinnamon, and cloves for a warm, comforting flavour. Tagliatelle ribbons catch the velvety sauce, enriched with single cream and parmesan. Serve freshly prepared for a cosy and elegant seasonal meal.
Ingredients
- Olive Oil8 ml
- Vegetable stock150 ml
- Single cream50 ml
Instructions
6 steps- 1
Melt a third of the butter with the oil in a large frying pan and sauté the shallots for 2-3 minutes. Add a tablespoon of the stock and a pinch of salt and cover the pan with a lid. Cook gently for 10 minutes, keeping an eye on the sauce and adding a little more stock when necessary.
- 2
Add the squash and cook for 40 minutes, stirring often, adding a little more stock whenever the pan looks dry.
- 3
Once the squash is soft, break it up with a fork to make a mash. Add the spices and sage and continue cooking slowly.
- 4
Cook the tagliatelle in a saucepan of boiling salted water according to the packet instructions.
- 5
When the pasta is done, reserve a cupful of the water and drain. Add the tagliatelle to the sauce a little at a time, mixing well after each addition. Add a little cream, the remaining butter and the pasta water. Keep adding slowly until everything is incorporated.
- 6
Serve topped with grated Parmesan.
Nutrition
1 serving ≈ 425 g
Nutrition values are estimates. - means data is unavailable.
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