my nestle menu
INGREDIENTS

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

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

  • Energy 459 (Kcal)
  • Protein 12 (g)
  • Total Fat 17 (g)
REVIEWS

Tagliatelle with Roasted Pumpkin and Sage Butter with

Hope you enjoyed our recipe. We would love to hear your feedback and comments regarding this recipe.

Chat with us