Sign Up
Log In
width="24" height="24" My Account
My Bookmarks
Log Out
or
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
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
-
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.
-
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).
-
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.
Reviews
{{formErrorMessage}}
Show more reviews
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
Close