Squash and Sage Carbonara

with Pine Nuts

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Instructions

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1 Roast squash

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and remove the seeds. Slice the squash into half moons. Place them onto a lined baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 30 min or until golden and crisp. Turn the pieces half way through roasting so they cook evenly.

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2 Prep cheese

Meanwhile, grate the Parmesan. Pick the sage leaves from their stem, discard the stem. Separate the egg yolks from the whites, discard the whites. Whisk the cooking cream and egg yolks until fully combined.

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3 Cook pasta, toast pine nuts

Meanwhile, bring a large pot of salted water to the boil and add the tagliatelle. Boil for 8-10 min or until 'al dente'. Drain and reserve a cup of pasta water. Toast the pine nuts in a hot, dry pan, stirring, for 2 min until golden brown. Remove from the heat and set aside.

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4 Tumble

Heat a pan over a medium heat with the butter. Add the sage and fry for 2 min. Pick the sage out and transfer to kitchen paper. Add the tagliatelle and toss it in the sage-infused butter. Remove the pan from the heat and add the egg mix, reserved pasta water and Parmesan. Stir for 2 min. Season with salt and pepper.

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5 Serve

Garnish with the toasted pine nuts, roasted squash and fried sage leaves.

Tips for fussy eaters

Infuse your butter with garlic instead of sage leaves!

Pro tip

Make sure the tagliatelle is still hot when the eggs and cream are added to the pan - the heat from the tagliatelle is enough to cook the sauce.

This dish is inspired by two Italian classics, carbonara and sage with pumpkin pasta.

Cooking Time: 35 min

Cals 1163 · Prot 28 · Carbs 134 · Fat 55

Ingredients

Number of people

Tagliatelle

Butternut squash 600 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Parmesan 60 Grams
Fresh sage 20 Grams
Eggs 2 Pieces
Cooking cream 100 ML
Tagliatelle pasta 250 Grams
Pine nuts 20 Grams
Salted butter 50 Grams
Salt 1 Tsp
Black pepper 1 Tsp

This dish is inspired by two Italian classics, carbonara and sage with pumpkin pasta.

Cooking Time: 35 min

Cals 1163 · Prot 28 · Carbs 134 · Fat 55

Instructions

photo

1 Roast squash

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and remove the seeds. Slice the squash into half moons. Place them onto a lined baking tray. Drizzle with olive oil and sprinkle with salt. Roast for 30 min or until golden and crisp. Turn the pieces half way through roasting so they cook evenly.

photo

2 Prep cheese

Meanwhile, grate the Parmesan. Pick the sage leaves from their stem, discard the stem. Separate the egg yolks from the whites, discard the whites. Whisk the cooking cream and egg yolks until fully combined.

photo

3 Cook pasta, toast pine nuts

Meanwhile, bring a large pot of salted water to the boil and add the tagliatelle. Boil for 8-10 min or until 'al dente'. Drain and reserve a cup of pasta water. Toast the pine nuts in a hot, dry pan, stirring, for 2 min until golden brown. Remove from the heat and set aside.

photo

4 Tumble

Heat a pan over a medium heat with the butter. Add the sage and fry for 2 min. Pick the sage out and transfer to kitchen paper. Add the tagliatelle and toss it in the sage-infused butter. Remove the pan from the heat and add the egg mix, reserved pasta water and Parmesan. Stir for 2 min. Season with salt and pepper.

photo

5 Serve

Garnish with the toasted pine nuts, roasted squash and fried sage leaves.

Tips for fussy eaters

Infuse your butter with garlic instead of sage leaves!

Pro tip

Make sure the tagliatelle is still hot when the eggs and cream are added to the pan - the heat from the tagliatelle is enough to cook the sauce.

Ingredients

Number of people

Tagliatelle

Butternut squash 600 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Parmesan 60 Grams
Fresh sage 20 Grams
Eggs 2 Pieces
Cooking cream 100 ML
Tagliatelle pasta 250 Grams
Pine nuts 20 Grams
Salted butter 50 Grams
Salt 1 Tsp
Black pepper 1 Tsp
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