Squash and Sage Carbonara

Name: Squash and Sage Carbonara with Pine Nuts
Total time: 35 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Tbsp of Olive oil; 1 Tsp of Salt; 60 Grams of Parmesan; 15 Grams of Fresh sage; 2 Piece of Organic Eggs; 200 ML of Cooking cream; 250 Grams of Tagliatelle; 20 Grams of Pine nuts; 50 Grams of Butter; 1 Tsp of Salt; 1 Tsp of Black pepper

with Pine Nuts

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

118 Reviews

Cals 1272 · Prot 45 · Carbs 129 · Fat 66

Vegetarian

Family Friendly

35 min

Squash and Sage Carbonara with Pine Nuts

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

118 Reviews

Cals 1272 · Prot 45 · Carbs 129 · Fat 66

Vegetarian

Family Friendly

Ingredients

Tagliatelle

Butternut squash

600 Grams

Olive oil

1 Tbsp

Salt

0.5 Tsp

Parmesan 4*

60 Grams

Fresh sage

15 Grams

Organic Eggs 5*

2 Piece

Cooking cream 4*

200 ML

Tagliatelle 5*10*11*

250 Grams

Pine nuts 2*

20 Grams

Butter 4*

50 Grams

Salt

0.5 Tsp

Black pepper

1 Tsp

Allergens

*4 Milk, *5 Eggs, *10 Wheat, *11 Gluten, *2 Tree Nuts

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	5291 / 1272
Fats (g)	65.9
of which saturated (g)	37.6
Carbohydrates (g)	129
of which sugars (g)	15.4
Fibers (g)	10.3
Proteins (g)	44.5
Salt (g)	2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

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.

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.

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.

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.