St. Martin's One-Pot Tagliatelle with Pumpkin and Sage

Autumnal one-pot classic for St. Martin's Day: tagliatelle cooked together with Hokkaido pumpkin and sage in a single pot, then stirred creamy with cream and Parmesan at the end. With toasted pumpkin seeds, it becomes a warming dish for St. Martin's evening.

By yumbelo · 4 servings · 35 minutes

Ingredients

• 600 g Hokkaido pumpkin
• 1 pc Onion
• 2 pc Garlic cloves
• 2 tbsp Olive oil
• 1 bunch Sage, fresh
• 800 ml Water
• 320 g Tagliatelle
• 200 ml Cream
• 60 g Parmesan, freshly grated
• 40 g Pumpkin seeds
• 1 pinch Chili flakes
• Salt
• Pepper

Method

1. Remove the seeds from the pumpkin, peel it and cut it into roughly 1 cm cubes. Finely dice the onion and garlic, or chop them. Pick the sage leaves off the stems and roughly chop them.
2. Heat the olive oil in a large pot and sweat the onion over medium heat for about 3 minutes until translucent. Add the garlic and pumpkin cubes and fry for another 3 minutes.
3. Add the sage leaves, water, 1 tsp salt and the chili flakes to the pot and bring to a boil.
4. Break the tagliatelle in half, add them to the pot and cook over medium heat, stirring frequently, for about 10 to 12 minutes, until the noodles are tender and the water is almost completely absorbed.
5. Stir in the cream and Parmesan, let the sauce simmer briefly and season with salt and pepper.
6. Toast the pumpkin seeds in a small dry pan for a short time, until fragrant, and sprinkle them over the pasta. Serve immediately.