Tasty Tagliatelle with Roasted Pumpkin
Roasted pumpkin tossed with hot Tagliatelle in a delicious creamy white wine sauce.
Egg-free
Nut-free
Ingredients
350g peeled pumpkin or squash, diced
2 tbsp olive oil
1 tsp maple syrup
1 onion, chopped
1 clove garlic chopped
200ml white wine
200m chicken or vegetable stock
3 tbsp double cream
3 tomatoes, deseeded and diced
60g parmesan, grated
1 tbsp chopped fresh sage
225g Tagliatelle
2 tbsp olive oil
1 tsp maple syrup
1 onion, chopped
1 clove garlic chopped
200ml white wine
200m chicken or vegetable stock
3 tbsp double cream
3 tomatoes, deseeded and diced
60g parmesan, grated
1 tbsp chopped fresh sage
225g Tagliatelle
Method
- Preheat the oven to 180C fan. Put the squash onto a baking sheet . Pour over 1 tbsp of oil and season. Roast for 20 minutes. Add the maple syrup and roast for 2 to 3 minutes.
- Heat 1 tbsp of oil in a frying pan. Add the onion and fry for 5 minutes. Add the garlic for 30 seconds. Add wine and reduce by half. Add the stock and reduce by half. Add the cream and sage.
- Meanwhile , cook the pasta according to the instructions . Drain and add to the sauce with the tomatoes and parmesan cheese and squash . Toss together and season.
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