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!