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Tagliatelle, Hokkaido pumpkin and deep fried sage

Tagliatelle, Hokkaido pumpkin and deep fried sage

This can seem being an od combination but the super delicious Hokkaido pumkin delivers wonderful flavours and distinct colours to this simple recipe.

What you need:

  • 1 Hokkaido pumpkin (diced 2x2 cm )

  • 500g tagliatelle

  • Parmesan cheese

  • fresh sage

  • 25 g butter

  • 1 red onion

  • 1 tsp chili flakes

  • 2 dl white wine

  • 3 garlic cloves

  • olive oil

  • 2 dl vegetable broth

  • salt/pepper

Method:

  • Bring a pot of salted water to the boil for the pasta

  • In a little pot or pan heat up some olive oil to 180 degrees

  • Fry the sage leaves for a few second each

  • Take up and place them on a piece of kitchen paper

  • Saute finely chopped onion and garlic in olive oil in a pot

  • Add the diced pumpkin and saute gently

  • Add chili flakes to taste

  • Add white wine

  • Bring to a boil

  • Add the vegetable broth

  • Let cook until the pumpkin are tender

  • Add the butter

  • Blend with a stick blender until you have a smooth sauce

  • If too thick you can add a little bit of pasta water

  • Salt and pepper to taste

  • Meantime add Tagliatelle to the boiling water, let cook for 6-9min

  • Drain the pasta, mix with the pumkin sauce and serve in warm deep plates

  • Drizzle with sage leaves and Parmesan cheese

 

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