Creamy Pumpkin Tagliatelle with Walnuts

Prep time: 10 minutes
Cook time: 30 minutes
Serves: 2

INGREDIENTS
2 tbsp olive oil
1 medium onion
2 garlic cloves
4 fresh sage leaves
Pinch of grated nutmeg
1 small butternut squash (approx. 300g)
75ml cream
75ml vegetable stock
2 tbsp tomato paste
250g tagliatelle pasta 
50g grated Parmesan + extra to serve
Salt and pepper to taste

To Serve
50g FreshLife Californian Walnut Pieces
12 fresh sage leaves

METHOD

  • Peel and cube the butternut and boil in a pot of salted water for 10-15 minutes until soft. 

  • In the meantime, heat oil in a large pan. Dice the onion and sauté on moderate heat until softened and translucent, before adding the garlic and sage and cooking for another 5 minutes. 

  • Once the butternut is cooked (it should be easily pierced with a knife), drain and let cool slightly. Meanwhile, bring a large pot of salted water to a boil, add the tagliatelle pasta and cook according to package instructions. 

  • Blend the butternut, garlic, sage and onion with the vegetable stock to a smooth consistency. 

  • Add the tomato paste to the pan and then add the butternut puree, nutmeg, cream, salt and pepper, and cook for a few minutes until the sauce begins to thicken. Remove from the heat and whisk in the Parmesan.  

  • In a separate frying pan, dry roast the walnut pieces until lightly toasted and set aside.

  • Add a small amount of oil to the same pan and add the extra sage leaves, frying until crisp. Add the cooked pasta to the butternut sauce and mix gently until thoroughly coated. Serve with the crispy sage leaves, toasted walnut pieces, and extra Parmesan.

 
Main MealsSuze QuinlanWalnuts