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Tasty Tagliatelle with Roasted Pumpkin

Roasted pumpkin tossed with hot Tagliatelle in a delicious creamy white wine sauce.

Egg Free
Nut Free
Prep Time: 25 minutes
Cook Time: 20 minutes
Makes: 4 portions
Great for:  Family Recipes Grown Up Entertaining
Suitable for Freezing
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
  1. 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.
  2. 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.
  3. 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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