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Jamie's squash and sage tagliatelle recipe

3 ratings

In partnership with Jamie Oliver

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

Ingredients

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
1960kj
464kcal 23%
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

Method

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.
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.
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.
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.

See more Jamie Oliver recipes