Pork and sage tagliatelle with roasted squash, mushroom and walnuts

Not the best looking dish as I wasn’t expecting this to go on the blog.. I will change the photo next time I make it because there definitely will be a next time!

Inspired by a big bunch of sage I got from a friends garden on Monday ( I always struggle to find any sage in supermarkets!) last nights tea was a bit of an invention test which turned out lovely if I do say so myself! I think pork is the best meat to use in  this recipe but you could substitute for chicken if you wanted or even add more squash and nuts and leave out the meat for a nice vegetarian dish.


This served 2 with a portion left for lunch.

500g pork stir fry strips
2 large cloves of garlic, 1 crushed, 1 chopped fine.
1/2 an onion finely diced.
The skinny half of a butternut squash, peeled and diced into 1 inch cubes
a small bunch of sage – around 10 leaves chopped finely
1/4 pint white wine
4 tbsp double cream – or creme fraiche
sliced chestnut mushrooms
salt and pepper
Tagliatelle – enough for 4 people.
a handful of chopped walnuts
a large knob of butter

Put your butternut squash pieces in a bowl with a tablespoon of olive oil, salt pepper and the crushed garlic cloves and mix well. Roast in the oven on 180 for around 20 minutes until soft then set aside.

Fry the chopped walnuts in a dry frying pan for a couple of minutes tossing them regularly so that they don’t burn then set aside until later.

Bring a pan of salted water to the boil and cook the pasta as per the instructions until al dente.

While the pasta is cooking gently fry the onion and garlic in olive oil until soft then add the mushrooms and half of the sage and fry for another 2 minutes. Set this aside and heat another tablespoon of oil in the pan

Season and fry the pork strips for a few minutes until browned all over then add the vegetables back in and add the wine and the rest of the sage. cook on a high heat until the wine starts to reduce and season with salt and pepper. If it is not reducing very well add a teaspoon of cornflour mixed with a little water. ( don’t just add the powder to the pan or it will go lumpy!)

As the sauce thickens add the cream or creme fraiche and stir through (I used low fat creme fraiche and it tasted great and didn’t feel as naughty)

Then add the pasta into the frying pan with a large knob of butter and incorporate gently into the meat mixture. Add the roasted squash pieces and warm through being careful not to stir to much as the squash will get broken up (as it is in my photo!)

Sprinkle with the toasted walnuts and serve in a large bowl with some garlic bread!

crap food pic alert…



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