To be fair, this name sounds way more complicated than this dish actually is!! It seems fancy, however, it is super easy to make! You have got that soft and warm roasted pumpkin, spiced with sage, the al dente cooked pasta tossed in some olive oil flavored with garlic and then that parmesan cheese on top for some cheesy contrast! All in all: pure comfort heaven! My friend’s mom would make that day in day out during fall and we‘d go to her house and have it in every lunch break. Seriously, it was SO good and we literally could never wait to get there. So, there was no way around making a recipe of this!
What is Aglio e Oglio?
Very good question. Aglio e Oglio is Italian and literally translated means garlic and oil. In Italy Spaghetti Aglio e Oglio is a very typical dish since it is easy to make (you only need pasta, oil, garlic and chili) and is super affordable. If you have never tried it, it may seem a bit boring but when prepared with some good olive and al dente pasta it tastes amazing!! Sometimes the simplest things are the best.
What is special about this dish?
However, we are leveling it up a bit and are creating a fall version of this Italian classic. We are skipping the chili and instead are adding roasted pumpkin to the pasta. The pumpkin is spiced with a little sage and then baked in the oven before it is being added to the pasta since it takes longer to cook than the rest. Also, instead of spaghetti, tagliatelle are used in here. The flat and wider shape of them just works better with the roasted pumpkin! These little changes transform the classic into a seasonal, cozy, delicious meal!
Which pumpkin should be used?
In this dish I prefer to use butternut squash. This is the pear-shaped light orange pumpkin. Contrary to hokkaido squash it has a lighter and buttery taste to it and a little sweet note that is enhanced when baked. In my opinion these flavors work in great harmony with the pasta and give a nice contrast to the sage! However, if you have another pumpkin favorite, feel free to use that!
Is this dish healthy?
First of all, this meal is very healthy for the soul. This cozy, warm, carby goodness is pure comfort food!! Besides, it definitely can be said that it contains a lot of nutritional value. The pumpkin, for example, is a great source of Vitamin A, C and E as well as fibre and iron, which benefits your immune system (great for the cold months ahead) and your digestive system!
What is more, the oil for example is an amazing source of unsaturated, healthy fat. These fats are essential for your brain and many other aspects in your body. The pasta makes a great source of carbohydrates, making sure you stay energized and also comes with a decent amount of protein. If you want to make it even healthier, you could substitute it for wholegrain pasta, although I need to say that the flavor definitely is better with “regular” pasta.
Ready in 25 minutes (max)!
Not only does this dish take very little time to make, but it also is super easy!
To make it, start by removing the peel and seeds from the pumpkin. After, it needs to be chopped into about 1cm sized cubes (makes it easier to toss with the pasta and allows for a reduced cooking time) before being tossed with a little olive oil, salt and finely minced sage. The mix then is baked at 220°C for 15-20 minutes until the pumpkin is nice and golden brown and soft.
In the meantime the pasta can be cooked according to package instructions, the garlic can already be finely sliced and the parmesan can be grated. Just before pumpkin and pasta are done, a little olive oil can be heated up in a pan and the garlic and sage can be fried in there for a minute before taking it off the heat. Now the cooked pasta, pumpkin cubes and parmesan can be added and everything can be tossed. And that already is it! Pretty simple right?
Meal-prep-options:
Pre-making and storing the entire dish, I would not recommend. Reheated pasta just does not taste as good! Instead, you can premake (essentially preroast) the pumpkin and store this, since the pumpkin is what is time consuming. Whenever you then want to make this dish, you solely need to cook the pasta and start from there. This already saved you a bunch of time!
All in all I hope that you will love this dish as much as we do and that you will have lots and lots of cozy fall evenings!!
Super Simple Roasted Sage Pumpkin Tagliatelle Aglio e Oglio
This seasonal twist on the Italian all-time classic takes fall comfort food next level! Roasted sage-pumpkin along with some cheesy, garlicy pasta equals heaven! Plus, it is super easy to make and ready in 25 minutes!
What you will need
- 500 g tagliatelle
- 600 g butternut squash
- 1 tbsp chopped parsley + 6-8 extra leaves
- 1/4 tsp nutmeg
- 1/2 tsp sea salt
- 6-8 tbsp olive oil
- 50 g finely grated parmesan cheese
- 2 cloves of garlic
How to
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Start by preheating the oven to 220°C. Remove the peel and seeds of the pumpkin and then chop it into about 1cm sized cubes. Toss with nutmeg, salt, sage and about 2 tbsp of the olive oil before placing it on a baking tray and baking it for 15-20 minutes until golden brown and soft.
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In the meantime finely slice the garlic and prepare the pasta according to package instructions. Once the pasta is done cooking, drain it and take the pumpkin put of the oven. Only then heat up the oil and fry the garlic and sage leaves in it for about a minute before taking it off the heat and mixing it with the pumpkin cubes, grated parmesan and pasta.
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Serve with fresh sage, more parmesan and a drizzle of olive oil and enjoy!
Enjoy,
Katie
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