Ingredients

  • Serves 4 people
  • pasta sauce:

    2 tbsp extra virgin olive oil

  • 40 g diced onion or shallot

  • 300 g small diced butternut squash

  • 1 clove garlic (minced)

  • 10 mL finely chopped fresh sage

  • half lemon (juiced)

  • 10 mL sambal

  • 125 mL water

     

  • pasta:

    500 mL salted water (for boiling)

  • 30 g pappardelle pasta or fresh Lasagna sheets cut into 2.5 cm (1-inch) strips

  • 75 g ricotta cheese

  • 44 g cold unsalted butter

  • 0.6 g salt

  • 0.6 g pepper

Pappardelle Pasta with Squash, Ricotta and Sage
Recipe Courtesy of
Anna Olson

Pappardelle Pasta with Squash, Ricotta and Sage

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Beautifully simple and fresh, this pappardelle pasta dish makes use of butternut squash and can be made in a snap. A sophisticated pasta dish, perfect for supper!
  • Medium
  • 10 min
  • 20 min
  • 10 min
  • 3 steps
  • 14 Ingredients
  • Medium
  • 3 steps
  • 14 Ingredients
  • 10 min
  • 20 min
  • 10 min

Instructions

  1. Cook the pasta sauce

    • In a large sauté pan over medium-high heat, heat 2tbsp of oil and sauté the onion for 4 minutes to soften (not brown), then add the diced squash. 
    • Add garlic, sage, lemon juice, Sambal and water and cook for about 6 minutes, until squash is tender.


  2. Cook pappardelle pasta

    • In a large pot, pour enough salted water and bring it to a boil. Cook the pappardelle pasta until its tender, 7 to 10 minutes. 
    • After its tender, drain out the water from the pappardelle pasta. 
    • Add in 14g butter, 0.6g salt and 0.6g pepper and set it aside (keep warm).


  3. Combine the pasta and sauce

    • To finish the pasta sauce, reduce heat to medium-low and stir in 30g of butter. 
    • Season with salt and pepper to your preference and add the pappardelle pasta into the pasta sauce.


Plate and Serve!

Garnish with a dollop of ricotta cheese on top before serving.

Plate and Serve!

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    Ingredients
    • Serves 4 people
    • pasta sauce:

      2 tbsp extra virgin olive oil

    • 40 g diced onion or shallot

    • 300 g small diced butternut squash

    • 1 clove garlic (minced)

    • 10 mL finely chopped fresh sage

    • half lemon (juiced)

    • 10 mL sambal

    • 125 mL water

       

    • pasta:

      500 mL salted water (for boiling)

    • 30 g pappardelle pasta or fresh Lasagna sheets cut into 2.5 cm (1-inch) strips

    • 75 g ricotta cheese

    • 44 g cold unsalted butter

    • 0.6 g salt

    • 0.6 g pepper

    Nutrition
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