Tagliatelle met pompoen
- Ei
- Tarwe
- Gluten
- Melk (inclusief lactose)
- Pinda's
- Noten
- Sesamzaad
- May contain traces of allergens
- Selderij
- Melk (inclusief lactose)
- Mosterd
- Schaaldieren
- Soja
- Vis
- Walnoten
- Weekdieren
Ingredients
1 piece
Onion
1 piece
Garlic
1 piece
Butternut squash
1 piece
Red chili pepper
1
Tomato paste
1 sachet(s)
Sicilian-style herb mix
1 piece
Shallot
100 g
Arugula
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
80 g
Serrano ham
20 g
Fresh sage
(May be present: Selderij)
500 g
Fresh tagliatelle
(Contains: Ei, Tarwe, Gluten May be present: Noten, Melk (inclusief lactose), Mosterd, Schaaldieren, Soja, Vis, Walnoten, Weekdieren)
100 g
Feta
(Contains: Melk (inclusief lactose))
200 milliliters
Heavy cream
(Contains: Melk (inclusief lactose))
70 g
Sundried tomatoes
Not included in your delivery
3.5 tablespoon
Olive oil
3 tablespoon
White balsamic vinegar
2 tablespoon
Balsamic vinegar
2 tablespoon
Extra virgin olive oil
2 teaspoon
Honey [or plant-based alternative]
250 milliliters
Water for the sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 200°C. Peel the butternut squash and cut in half lengthways.
- Scoop out the seeds and the stringy insides, then cut into large crescents around 2cm thick.
- Transfer to a parchment-lined baking sheet, drizzle with 2 tbsp olive oil and season with salt and pepper. Toss well to coat.
- Roast in the oven for 35 - 40 minutes, turning halfway. Remove from the oven and set aside until the next step.
- Chop the onion and crush or mince the garlic.
- Finely chop the red chili pepper.*
- Heat 1 tbsp olive oil in a frying pan over medium-high heat. Fry the chili pepper with the garlic and onion for 4 - 6 minutes.
- Stir in the tomato paste and Sicilian herbs and fry for another 2 - 4 minutes. Transfer the contents of the pan to a large bowl.
*Take care, this ingredient is spicy! Use as preferred.
- Add half of the roasted butternut squash to the large bowl.
- Add the cream and the water for the sauce (see pantry for amount).
- Use an immersion blender to blend until smooth. Add the white balsamic vinegar and season to taste with salt and pepper.
- Meanwhile, roughly tear the Serrano ham into pieces and remove the sage leaves from the stems.
- Heat the rest of the olive oil in a frying pan over medium-high heat. Fry the sage and Serrano ham for 5 - 7 minutes until crunchy.
- In the meantime, boil plenty of water in a lidded pot or saucepan, then add a pinch of salt.
- Boil the tagliatelle for 3 - 5 minutes.
- Drain and then transfer the tagliatelle to the creamy sauce and mix well to combine.
- Chop the shallot and halve the sundried tomatoes.
- In a salad bowl, combine the extra virgin olive oil with the balsamic vinegar and the honey.
- Shortly before serving, add the arugula and shallot to the bowl and toss well to combine.
- Garnish the salad with the sundried tomatoes and the pumpkin seeds.
- Meanwhile, crumble the feta.
- Serve the tagliatelle on deep plates and top with the rest of the roasted butternut squash.
- Garnish with the Serrano ham, sage and feta.
- Serve the arugula salad alongside.
