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Tagliatelle with Roasted Pumpkin and Sage Butter Recipe

Tagliatelle with Roasted Pumpkin and Sage Butter

Pastas


Total Time : Serves 6
Medium

HOW TO PREPARE Tagliatelle with Roasted Pumpkin and Sage Butter Recipe

Cut Pumpkin into 1 cm cubes, toss and coat with Salt and Vegetable Oil.

Roast in the oven for 25 minutes or until slightly golden.

In a large frying pan melt Butter, add Shallots and sauté until soft.

Add Sage, Hot Water, MAGGI Chicken Stock and roasted Pumpkin and toss to mix everything.

Add Nutmeg and remove from heat.

Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.

Toss in cooked pasta and coat with the sauce and serve immediately.

Nutritional Information For Tagliatelle with Roasted Pumpkin and Sage Butter Recipe

Per Portion of 300g

Energy : 459.00 Kcal
Protein : 12.00 g
Carbohydrate : 67.00 g
Fats : 17.00 g

Your Grocery List

  • 1 medium pumpkin or 700 g, Butter-Nut
  • 1 teaspoon salt
  • 1 tablespoon vegetable oil or 15 ml
  • 6 tablespoons butter
  • 2 medium shallots or 50 g, finely chopped
  • 2 teaspoons sage, dried, ground
  • ½ cup water or 125 ml, hot
  • 2 cubes MAGGI® Chicken Stock Bouillon Cube or 20 g
  • 1 teaspoon ground nutmeg
  • 1 packet tagliatelle or 450 g
  • 8 cups water or 2 liters

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