Autumn Tagliatelle with Creamy Pumpkin Sauce, Chanterelles, and Crispy Sage - photo 1
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Autumn Tagliatelle with Creamy Pumpkin Sauce, Chanterelles, and Crispy Sage

Pikantne Pizza and Pasta Pasta and Risotto Main Dishes 60 min Medium 9 wyświetleń ~74.72 PLN - (0)
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Description

This dish is the essence of autumn captured on a plate. A velvety, deep-flavored sauce made from roasted Hokkaido pumpkin envelops each ribbon of tagliatelle, creating an incredibly creamy and satisfying base. The flavor of the pumpkin is subtly sweet, with a nutty note, perfectly highlighted by the addition of nutmeg and parmesan, which brings a salty, cheesy umami accent. The counterpoint to this creaminess is provided by forest chanterelles, sautéed in butter with garlic, adding an earthy aroma and meaty texture to the dish. However, the true star is the crispy sage leaves – fried in butter, they become as crunchy as chips and release an intense, herbal aroma that cuts through the richness of the sauce. The dish is topped with toasted hazelnuts for extra crunch and finished with freshly grated parmesan. It is not only a feast for the palate but also for the eyes – its warm, orange-gold palette evokes an autumn landscape. Perfect for a chilly evening, as a main course for lunch or an elegant dinner.

Ingredients (14)

Servings:
4
  • Tagliatelle pasta 400 g
  • Hokkaido pumpkin 500 g
  • Chanterelles 250 g
  • Onion 1 szt.
  • Garlic 2 ząbki
  • 30% cream 150 ml
  • Parmesan 80 g
  • Fresh sage 0.5 pęczek
  • Butter 45 g
  • Extra virgin olive oil 0.2 łyżek
  • 🌿 Przyprawy
  • Salt 0.2 szczypt
  • Pieprz czarny świeżo mielony 2 szczypty
  • Nutmeg 2 szczypty
  • ✨ Opcjonalne
  • Hazelnuts 30 g
💰 Szacowany koszt dania: ~74.72 PLN (18.68 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing pumpkin puree

1

Preheat the oven to 200°C (fan). Thoroughly wash the Hokkaido pumpkin under running water, as we will be roasting it with the skin on. Using a sharp, large knife, cut the pumpkin in half, then use a spoon to scoop out the seeds and fibrous flesh. Cut each half into smaller pieces, for example, into half-moons about 2-3 cm thick. Arrange the pumpkin pieces on a large baking sheet lined with parchment paper, drizzle with olive oil, and sprinkle with salt and pepper. Mix thoroughly with your hands to ensure each piece is coated with the seasonings. Roast for 25-30 minutes, until the pumpkin is very soft (a fork should go through it easily) and slightly caramelized at the edges.

Ingredients: Hokkaido pumpkin, Extra virgin olive oil, Salt, Pieprz czarny świeżo mielony
Use a stable cutting board and a sharp chef's knife, raw pumpkin is hard. Do not overcrowd the baking tray - the pumpkin should be arranged in a single layer to roast evenly, not steam.
2

Remove the roasted pumpkin from the oven and let it cool slightly for about 5-10 minutes so that it can be safely handled. Transfer all the pieces (including the skin) to a standing blender jar or a tall container if you are using an immersion blender. Blend until you achieve a perfectly smooth, velvety consistency. If the purée is too thick, you can add 1-2 tablespoons of hot water to make blending easier. Set the finished purée aside.

Ingredients: Hokkaido pumpkin
A standing blender will give the smoothest effect. If you are using an immersion blender ('giraffe'), make sure the container is tall enough to avoid splattering. The skin of the Hokkaido pumpkin is very soft and full of flavor after baking, so there is no need to peel it.

Preparation of toppings

3

In a small skillet, heat 1 tablespoon (15g) of butter over medium heat. When the butter melts and starts to sizzle lightly, place the sage leaves one by one, making sure they do not overlap. Fry for about 1-2 minutes on each side until they become dark green, stiff, and crispy. Be careful not to burn them, as they will become bitter. Transfer the finished leaves to a plate lined with paper towels to drain excess fat. The remaining butter in the skillet will have a wonderful sage aroma - keep it.

Ingredients: Fresh sage, Butter
It's best to use a small non-stick frying pan. The sage leaves must be completely dry before frying; otherwise, the butter will splatter. Fry in batches if they don't all fit at once.
4

Clean the chanterelles thoroughly using a brush or a damp cloth, avoiding soaking them in water. Cut larger mushrooms in half or into quarters. Peel the garlic and slice it thinly. In the same pan where the sage was sautéed, add the remaining 2 tablespoons (30g) of butter. Once it heats up, add the chanterelles and sauté over fairly high heat for 5-7 minutes, until the water evaporates and they start to brown nicely. At the end of cooking, add the garlic slices and sauté for another minute, until the garlic releases its aroma. Season with salt and pepper, stir, and remove from heat.

Ingredients: Chanterelles, Garlic, Butter, Salt, Pieprz czarny świeżo mielony
Add the chanterelles to a well-heated pan so they quickly seal and don't release too much water. Add the garlic at the end, as it burns quickly and becomes bitter.
5

If you are using hazelnuts, spread them on a dry, clean skillet. Heat over medium heat, shaking the skillet frequently, for about 3-5 minutes, until the nuts start to smell intensely and golden spots appear on them. Be careful not to burn them. Transfer the toasted nuts to a cutting board, let them cool, and then chop them coarsely with a knife.

Ingredients: Hazelnuts
Toasting the nuts brings out their depth of flavor and makes them crunchier. This step can be skipped, but it greatly enhances the dish. You can also use walnuts or pumpkin seeds.

Cooking pasta and sauce

6

In a large pot (minimum 4-5 liters), bring a large amount of water to a boil (about 4 liters for 400g of pasta). When the water is boiling vigorously, add a generous handful of salt (about 1-2 tablespoons). The water should be as salty as the sea. Add the tagliatelle and cook according to the package instructions, but for 1-2 minutes less, so it is 'al dente' (slightly firm in the center). Before draining the pasta, reserve about 1 cup (250 ml) of the cooking water – it is crucial for achieving the perfect sauce consistency.

Ingredients: Tagliatelle pasta, Salt
Use a large pot so the pasta has room to swim freely and doesn't stick together. Salting the water is extremely important for the flavor of the entire dish. Saving the pasta cooking water is a secret of Italian chefs - the starch in it helps emulsify the sauce and makes it cling perfectly to the pasta.
7

While the pasta is cooking, prepare the sauce. In a large, deep skillet or wide saucepan, heat the sage butter left over from frying the leaves. Peel the onion and chop it into very small cubes. Add it to the skillet and sauté over medium heat for about 5-6 minutes, stirring occasionally, until it becomes soft and translucent, but not browned.

Ingredients: Onion, Butter
Use a pan large enough to hold all the cooked pasta later. Finely chopping the onion will make it almost dissolve in the sauce, adding sweetness without noticeable pieces.
8

Add the previously prepared pumpkin purée to the sautéed onion. Mix and heat for 2-3 minutes. Then pour in the cream and add 50g of grated Parmesan. Season with freshly grated nutmeg, salt, and pepper. Mix everything thoroughly with a whisk or spoon until a smooth, uniform sauce is formed. Cook on low heat for a few minutes. If the sauce is too thick, add a few tablespoons of the reserved pasta cooking water until you achieve the desired creamy consistency.

Ingredients: Hokkaido pumpkin, 30% cream, Parmesan, Nutmeg, Salt, Pieprz czarny świeżo mielony
The sauce should have the consistency of thick cream. Remember that after adding the pasta, it will thicken further by absorbing some of the liquid, so it's better for it to be a little thinner at this stage.

Assembly and serving

9

Drain the hot pasta and transfer it directly to the pan with the pumpkin sauce. Using tongs or two spoons, vigorously mix and toss the pasta for about a minute, so that each strand is thoroughly coated with the sauce. If the dish is too thick, add a little more reserved pasta water. Taste and season with salt and pepper if needed.

Ingredients: Tagliatelle pasta
Do not rinse the cooked pasta with cold water! Hot pasta absorbs the sauce better. Mixing the pasta with the sauce in the pan is a key step that makes the dish cohesive and creamy, rather than just pasta topped with sauce.
10

Immediately after mixing, divide the portions of pasta onto deep plates. Top each portion with sautéed chanterelles and garlic. Then, garnish with a few crispy sage leaves. Sprinkle generously with coarsely chopped, toasted hazelnuts (if using) and generously dust with freshly grated Parmesan. Serve immediately while the dish is hot.

Ingredients: Chanterelles, Fresh sage, Hazelnuts, Parmesan
To serve the dish like in a restaurant, twirl a portion of pasta on a fork or in a large ladle to create a neat 'nest', and then gently slide it onto the center of the plate.

Fun Fact

💡

Dishes with pumpkin, especially in the form of filling for ravioli (tortelli di zucca), are a specialty of the northern Italian cuisine, particularly in the regions of Lombardy and Emilia-Romagna. The sweet taste of pumpkin is often combined there with amaretti cookies and mustard, creating unique sweet and spicy compositions, which shows how versatile pumpkin is in Italian cooking.

Best for

Jesienny obiad Elegancka kolacja we dwoje Spotkanie z przyjaciółmi Danie na poprawę nastroju w chłodny dzień

Tips

🍽️ Serving

Serve the dish immediately after preparation in warmed, deep plates, which will help maintain the temperature. It pairs perfectly with a glass of dry white wine with good acidity, such as Pinot Grigio or Sauvignon Blanc, which will balance the creaminess of the sauce. It can also be served with a simple arugula salad with balsamic vinegar for a refreshing touch.

🥡 Storage

Pasta with sauce tastes best when fresh. If there are leftovers, store them in an airtight container in the fridge for up to 2 days. Reheat in a pan with a little water or milk to restore the creamy consistency of the sauce. Keep crispy sage leaves and nuts separately at room temperature to maintain their crunch, and add them only after reheating the dish.

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