Creamy Butternut Squash Tagliatelle

Creamy Butternut Squash Tagliatelle

An absolute worldy of a dish.


Add a few spoonfuls of the starchy pasta water to the sauce to make it extra silky.

Cooking Time (includes preparation time): 1 Hour


  • 770g Butternut Squash - £3.18

  • 1 Sweet Potato - £0.35

  • 2 Cloves of Garlic - £0.30

  • 8 Waitrose Good Health Shallots - £1.35

  • 1 Vegetable Stock Cube - £0.49

  • 500g Waitrose Good Health Wholewheat Tagliatelle - £1.70

  • 7 Sage Leaves - £0.70

  • Total Cost – £8.07 - This covers absolutely everything. All we assume you have in your kitchen beforehand is SALT, PEPPER AND OLIVE OIL.


  1. Preheat oven to 180°C/356°F. Cube your sweet potato and add to a tray along with the squash slices. Drizzle with olive oil, season with salt and pepper. Roast for 45 minutes.

  2. Finely chop your shallots and garlic. Add to a frying pan with a splash of olive oil and 7 sage leaves. Cook on a low heat and allow to soften.

  3. Once the squash is soft, remove from oven. Place half of the squash and sweet potato in a blender with 300ml water and a stock cube. Blitz until very smooth.

  4. Add the puree to the shallots. Stir it in, and then add your remaining squash and sweet potato.

  5. Get your pasta on. Add 4-5 tablespoons of the starchy pasta water to the sauce and mix it in.

  6. Drain the pasta, add it to the sauce and fold it all together. Season well with salt and pepper and tuck in!