You are here:

Tagliatelle with roast pumpkin

Diana Henry from Market Kitchen
A warming pasta dish for those cold winter nights from Diana Henry

Tagliatelle with roast pumpkin

Method

1. Preheat the oven to 190C/gas 5.

2. Halve the pumpkin and scoop out the seeds and pulp. Cut the flesh into 3cm chunks and lay out on a baking tray. Season, drizzle with olive oil and roast for 20 minutes or until soft and browned on edges. Be careful not to cook at too high a heat or the squash will scorch

3. Cook the pasta according to packet instructions.

4. While the pasta is cooking, melt the butter in a pan and add the roasted pumpkin. Add the sage and gently fry. When the pasta is cooked, toss in the pumpkin and sage mixture. Season well.

5. Divide onto plates and top with the chunks of ricotta and grated smoked cheese. Serve.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 10 min
Cook: 30 min

Ingredients
1.5kg pumpkin, or squash, peeled
Olive oil, for drizzling
600g fresh tagliatelle
75g Butter
1 handful sage leaves
50g Ricotta cheese, forked into chunks
125g smoked cheese, grated