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Sometimes simplicity is king. Sweet squash, fragrant sage and soft butter. Minimal effort; maximum joy.

The beauty of pasta is surely in its simplicity.

A few ingredients brought together, gently prepared for you to cook in just a few minutes. Why is it then, that so many pasta recipes seem to be pages long, with a seemly endless ingredients list and 16 steps of instructions to navigate?

The beauty of pasta is surely in its simplicity.

Giulia and I developed this recipe at her kitchen table. We wanted to go back to our roots - simple, healthy dishes that the time-strapped and culinarily-challenged can enjoy with joy and without guilt.

Sunny & Luna Cauliflower and Legume Tagliatelle is the perfect hero. Already packed with fibre and protein rich veggies, you're left wanting for nothing. With just some sweet, soft and slightly caramelised squash, and a burst of aromatic sage, the delicate nuttiness of the tagliatelle is allowed to shine.

I'm not sure you can even call it a 'developed' recipe, as it's really the simplest of ingredients put together in the simplest of ways. That's the magic of it, I suppose.

Butternut Squash & Sage Tagliatelle

Cat optional...


Serves 2 generously

Olive oil

500g butternut squash (prepared or peeled and chopped into small cubes)

A handful of sage

1 pack Sunny & Luna Cauliflower Tagliatelle

Salt & pepper

A large knob of butter


Non è un problema

  • There are so many incredible varieties of squash. We've used butternut as it's easy to get your hands on and never fails to provide that sweet, nutty flavour. You can swap it out for any type of squash or pumpkin.

  • This recipe is all about guilt-free convenience. This is your sign to just get that magical preprepared stuff if the idea of peeling and chopping a squash is too much to handle.

  • Just a quick tip - Don't overcook the tagliatelle! Keep tasting it and trust your gut - it needs to be al dente (AKA still slightly firm when you bite it) when you drain it.


  1. Preheat the oven to 180°C fan (200°C without fan).

  2. If you've got a whole squash, peel it and chop it into small cubes or batons. Throw the squash into an oven proof dish with 1 tablespoon of oil and shake it around to coat. Place in the oven for 20-30 minutes, depending on how big your cubes are.

  3. When the squash is close to finished (soft through and starting to caramelise at the edges), put a medium pan of water on to boil. Add a dash of oil and a generous pinch of salt. When boiling, place the tagliatelle in and reduce the heat to a simmer. Cook for 3 minutes, and then keep tasting it until it's al dente, retaining some firmness to the bite.

  4. Remove the squash from the oven and use a pair of tongs or a slotted spoon to take the tagliatelle directly from the water into the oven dish. While it's all still piping hot, add a knob of butter and sage leaves, ripped into rough pieces. Toss together and season with salt and pepper to taste.

  5. Serve with a grating of parmesan, if you like. Then, enjoy ferociously, as below.


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