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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
Recipe Courtesy of
Anna Olson
Anna Olson
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.
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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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