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Jamie's squash and sage tagliatelle recipe

Jamie's squash and sage tagliatelle recipe

3 ratings

Jamie says: "This is the time of year when you want a satisfying pasta dish on the table in no time at all. With tender, sweet squash, punchy sage and a creamy, cheesy sauce, this’ll warm you up in no time." See method

  • Serves 4
  • Takes 30 minutes
  • 464 calories / serving
  • Healthy
  • Vegetarian


  • 1 small butternut squash (about 800g)
  • olive oil
  • 20g fresh sage
  • 1 onion
  • 2 garlic cloves
  • 300g dried tagliatelle
  • 25g Parmesan or mature Cheddar
  • 50g mascarpone
  • pinch of dried chilli flakes
High in vitamin A which supports the maintenance of normal skin

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    6g 28%
  • Sugars

    14g 15%
  • Salt

    0.2g 3%

of the reference intake
Carbohydrate 78.7g Protein 14.5g Fibre 3.9g


Jamie Oliver 155x255

  1. Boil the kettle. Scrub the squash (there’s no need to peel it), carefully halve it lengthways and deseed, then chop into 1cm chunks. Put 1⁄2 tbsp oil in a large, deep, lidded frying pan on a medium heat. Scatter in half the sage leaves and fry until crisp, then place on kitchen paper.
  2. Put the squash in the pan and pour in 400ml boiling water to cover. Peel and finely slice the onion and garlic, then add to the pan with the remaining sage leaves. Bring everything to the boil, then reduce to a simmer, cover and cook for 8-10 mins until the squash is almost cooked through.
  3. Cook the tagliatelle in salted boiling water to pack instructions. Remove the lid from the squash and bubble for 8 mins until all the water has evaporated. Add 1⁄2 tbsp oil and cook for 5 mins until the squash has started to brown.
  4. Drain the pasta, reserving a large mugful of the cooking water, then add to the squash pan and gently toss the pasta into the pan. Grate over most of the Parmesan, and stir in the mascarpone and chilli flakes. Add splashes of cooking water while gently stirring until you have a silky sauce. Season with sea salt and black pepper, scatter with the crispy sage leaves, then grate over the remaining Parmesan and serve.

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