- 1 medium Pumpkin
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 6 tablespoons butter
- 2 medium Shallots
- 2 teaspoons Sage, dried, ground
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon ground nutmeg
- 1 packet Tagliatelle
- 8 cups Water
INGREDIENTS
Tagliatelle with Roasted Pumpkin and Sage Butter with
Tagliatelle with Roasted Pumpkin and Sage Butter with
- 1 medium Pumpkin
- 1 teaspoon Salt
- 1 tablespoon Vegetable oil
- 6 tablespoons butter
- 2 medium Shallots
- 2 teaspoons Sage, dried, ground
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1 teaspoon ground nutmeg
- 1 packet Tagliatelle
- 8 cups Water
HOW TO PREPARE
Tagliatelle with Roasted Pumpkin and Sage Butter with
Tagliatelle with Roasted Pumpkin and Sage Butter with
1
Cut Pumpkin into 1 cm cubes, toss and coat with Salt and Vegetable Oil.
2
Roast in the oven for 25 minutes or until slightly golden.
3
In a large frying pan melt Butter, add Shallots and sauté until soft.
4
Add Sage, Hot Water, MAGGI Chicken Stock and roasted Pumpkin and toss to mix everything.
5
Add Nutmeg and remove from heat.
6
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
7
Toss in cooked pasta and coat with the sauce and serve immediately.
NUTRITIONAL INFORMATION
Tagliatelle with Roasted Pumpkin and Sage Butter with
Tagliatelle with Roasted Pumpkin and Sage Butter with
- Energy 459 (Kcal)
- Protein 12 (g)
- Total Fat 17 (g)
REVIEWS
Tagliatelle with Roasted Pumpkin and Sage Butter with