Recipe for: Modern tagliatelle with roasted butternut squash cream, mascarpone, sage, and crunchy nuts - photo 1
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Recipe for: Modern tagliatelle with roasted butternut squash cream, mascarpone, sage, and crunchy nuts

Pikantne Pizza and Pasta Main dishes 90 min Medium 8 wyświetleń ~33.61 PLN - (0)
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Description

Delicate tagliatelle wrapped in a creamy sauce made from roasted butternut squash combined with mascarpone and cream, with aromatic sage leaves sautéed in butter and crunchy, lightly toasted walnuts. The dish combines the autumn-winter (seasonal) flavor of pumpkin with the creaminess of cheeses and the bold note of roasted nuts and parmesan. A modern presentation: pasta arranged in a tall tower, splashes of creamy sauce, sage leaves for contrast, and a sprinkle of orange zest (optional). This elegant, hearty, yet "luxurious" comfort food is perfect for a dinner with guests, a romantic date, or as a main course during winter gatherings. Visually, it plays with colors: golden pumpkin, green sage, brown walnuts, and small red accents of chili/orange zest.

Ingredients Used

Ingredients (17)

Servings:
4
  • Tagliatelle (dry semolina pasta) 320 g
  • Mascarpone 200 g
  • Garlic 2 ząbki (~10 g)
  • Butter 30 g
  • Olive oil 15 ml
  • Walnuts 60 g
  • Fresh sage 30 g
  • Butternut squash 600 g
  • Parmesan (grated) 80 g
  • 30% cream 100 ml
  • Cebula zwykła 150 g
  • 🌿 Przyprawy
  • Salt 0.1 szczypt (~3 g)
  • Nutmeg (grated) 1 szczypta (~1 g)
  • Black pepper 2 szczypty (~1 g)
  • ✨ Opcjonalne
  • Prosciutto crudo (optional, for crisping) 80 g
  • Chili flakes 2 szczypty (~2 g)
  • Orange zest 5 g
💰 Szacowany koszt dania: ~33.61 PLN (8.40 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Pumpkin cream

1

Preheat the oven to 200°C (top and bottom heat). Cut the pumpkin in half, remove the seeds and fibers with a spoon, then cut the flesh into slices/chunks about 2-3 cm thick. Arrange on a baking sheet lined with parchment paper. Drizzle with oil (use ~15 g = 1 tablespoon), sprinkle evenly with 1 pinch of salt and a little pepper. Bake for 35-40 minutes, until the edges are slightly caramelized and the flesh is soft — check with a fork: it should go in easily and the puncture site should be moist and creamy.

Ingredients: butternut squash, Olive oil, Salt, Black pepper
Use a baking tray measuring about 30x40 cm and parchment paper. Do not cut into pieces that are too thin — they will dry out; too thick pieces will extend the baking time. If the pumpkin has a tough skin, first cut it into quarters and peel it with a knife.
3

When the pumpkin is soft, take the tray out of the oven and let it sit for 5 minutes to cool down. Use a spoon to scoop out the soft flesh from the roasted pumpkin (do not remove the skin from the pieces before blending, if it comes off easily; it's best to use a spoon). Transfer the roasted flesh to a tall blender container or a bowl for an immersion blender. Add the sautéed onion from the pan (along with the butter), mascarpone (200 g), 30% cream (100 ml), a pinch of nutmeg (1 g), and a pinch of salt and a little pepper. Blend until smooth — if the mixture is too thick, add 1-2 tablespoons (15-30 ml) of hot water from the boiling pasta later to thin it to the desired consistency. The sauce should be silky, lump-free, and slightly glossy.

Ingredients: butternut squash, Mascarpone, 30% cream, Cebula zwykła, Garlic, Nutmeg (grated), Salt, Black pepper
Use a countertop blender or an immersion blender. If using a countertop blender, do not fill it more than 3/4 full and blend in pulses at first to avoid splattering the hot mixture. The sauce can be prepared in advance and gently reheated before mixing with the pasta.

Sautéing Aromatics

2

While the pumpkin is baking, heat a large skillet (preferably 24-26 cm) over medium heat. Add butter (30 g). When the butter melts and starts to foam slightly, add finely chopped onion (150 g). Sauté for 6-8 minutes, stirring with a wooden spoon, until the onion becomes soft and translucent, but not brown. Add chopped garlic (10 g) and sauté for another 30-45 seconds, until it releases its aroma — do not burn the garlic.

Ingredients: Butter, Cebula zwykła, Garlic
Use a heavy-bottomed pan to sauté the onion evenly. If the butter starts to burn, lower the heat. A wooden spoon allows you to feel the texture of the onion well.

Pasta

4

Bring a large pot of water to a boil (about 4 liters). Salt the water generously — about 30 g of salt for 4 l (it should taste like slightly salty seawater). Add the tagliatelle (320 g) and cook according to the package instructions, usually 7-10 minutes until al dente. Two minutes before the cooking time is up, drain and reserve about 200 ml of the cooking water (it will be useful for adjusting the sauce consistency). Then, drain the pasta, leaving it slightly moist.

Ingredients: Tagliatelle (dry semolina pasta), Salt
Use a large pot so the pasta doesn't stick together. Stir the pasta several times while cooking to prevent the strands from clumping. Reserve the cooking water before draining.

Additions and roasting

5

In a small dry skillet over medium heat, toast the walnuts (60 g) for 3-4 minutes, shaking the pan until they become fragrant and release their oils — be careful not to burn them. Transfer to a plate. In the same skillet (you can add 5 g of butter if needed), quickly sauté the sage leaves (about 10-12 leaves from a bunch) for 20-30 seconds on each side until they become crispy; drain on a paper towel.

Ingredients: Walnuts, Fresh sage, Butter
Use a small pan (18-20 cm) to toast the nuts and gently fry the sage. Toasting takes a short time — the nuts can easily burn, so keep an eye on them at all times.

Finishing the sauce

6

In a wide skillet (the same one used for sautéing the onion or a clean one), heat the pumpkin cream over medium heat for 1-2 minutes. Add 2-3 tablespoons (30-45 ml) of the reserved pasta cooking water, whisking until the sauce reaches a creamy, flowing consistency. Add half of the grated Parmesan (about 40 g) and stir until it melts. Season to taste with salt and pepper. If you want to add a bit of fresh orange zest (optional 1 teaspoon = 5 g), mix it in now.

Ingredients: Mascarpone, 30% cream, Parmesan (grated), Orange zest
Use a wide pan so the pasta can mix freely with the sauce. Do not bring the sauce to a boil — gentle heating will prevent the fat from the mascarpone from separating.

Dish Assembly

7

To the sautéed sauce, add the drained tagliatelle and keep the pan on low heat. Toss vigorously with tongs or two forks for 1-2 minutes, until the pasta is well coated with the sauce. If the sauce seems too thick, add another 1-2 tablespoons of cooking water. Add the remaining grated Parmesan (40 g) and gently mix to achieve a creamy, glossy combination. Taste and season with salt, pepper, and optionally chili flakes (if desired).

Ingredients: Tagliatelle (dry semolina pasta), Parmesan (grated), Chili flakes
Use tongs or two large forks to prevent the pasta from breaking and to evenly coat it with the sauce. The final mixing emulsifies the sauce with the fat from the cheese and butter — the result should be silky.

Crispy accents

8

If you are using prosciutto (optional), heat a small skillet over medium heat and lay the slices of prosciutto in a single layer; fry for 2-3 minutes on each side until they become crispy and golden. Drain on a paper towel. Coarsely chop the toasted walnuts (60 g) and prepare the orange zest for sprinkling (optional).

Ingredients: Prosciutto crudo (optional, for crisping), Walnuts, Orange zest
Do not add extra fat to the crispy prosciutto — the fat in the prosciutto will be enough. After frying, carefully transfer it to a paper towel to remove excess fat.

Serving

9

On a warmed plate, stack the pasta in a "tower" using 2 forks/tongs. Drizzle with an extra tablespoon of sauce from the pan, sprinkle with chopped, toasted nuts and crumbled pieces of crispy prosciutto (if using). Garnish with a few crispy sage leaves. If desired, sprinkle with a bit of freshly ground pepper, a little orange zest (optional), and a few chili flakes.

Ingredients: Tagliatelle (dry semolina pasta), Walnuts, Fresh sage, Prosciutto crudo (optional, for crisping), Orange zest, Chili flakes
Use a flat, wide plate in a neutral color (white or gray) to highlight the colors of the dish. Serve immediately after preparation — the pasta tastes best warm and fresh.

Fun Fact

💡

Italian pumpkin dishes are not just for autumn — butternut squash, known for its delicate, nutty sweetness, has been used in the northern Italian regions as a filling and sauce base since the 19th century. The combination of pumpkin and sage is a classic Italian flavor duo.

Best for

romantyczna kolacja zimowe przyjęcie obiad dla gości

Tips

🍽️ Serving

Serve the dish immediately after preparation, preferably on warm plates. It pairs wonderfully with a lightly mineral white wine (e.g., Pinot Grigio) or a delicate, unobtrusive red (e.g., Barbera). For a more gourmet version, add a few drops of truffle oil just before serving.

🥡 Storage

Pumpkin sauce can be stored in the refrigerator in a tightly sealed container for up to 3 days. It's best to prepare the pasta fresh; cooked pasta mixed with the sauce should be stored separately for up to 24 hours. To reheat: warm the sauce slowly over low heat, adding a little cooking water or cream to restore the creamy consistency. Crispy elements (sage, prosciutto, nuts) should be stored separately and added just before serving.

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