Recipes - Main Dishes

Tagliatelle with Stilton and Roasted Pumpkin Sauce

Tagliatelle with Stilton and Roasted Pumpkin Sauce

Serves 4


  • 1 pumpkin or butternut squash, peeled, deseeded and cut into 2.5 cm / 1 inch chunks
  • 2 sprigs fresh thyme
  • 1 tbsp brown sugar
  • 2 tbsp olive oil
  • 300ml / 1/2 pint double cream
  • 250 g / 8 oz blue Stilton cheese
  • grated rind and juice of 1 lemon
  • salt and black pepper
  • 350g/12oz tagliatelle


1. Preheat the oven to 200C, 400F, Gas Mark 6

2. Place the pumpkin and thyme on a roasting tray and sprinkle with the brown sugar and olive oil. Roast for 30 minutes turning frequently.

3. Ten minutes before the pumpkin is cooked, cook the tagliatelle in a pan of boiling water as directed on the packet.

4. Pour the cream into a saucepan. Add the grated lemon rind and season with salt and pepper. Bring to the boil over a low heat and simmer gently for 5-6 minutes. Remove from the heat and stir in the Stilton and lemon juice. The Stilton will begin to melt.

5. To serve, drain the pasta, return to the pan it was cooked in and toss with the roasted pumpkin. Pour over the Stilton sauce, toss but only very gently and serve.