Posted in Recipes

A Fall spelt tagliatelli!

I received a lovely pumpkin from some friends of ours who have an allotment! Look at this beauty!!


So, I had to use some of it for this special fall dish! This spelt tagliatelli dish, I make often in Fall Season. It is very easy to make & very easy to devour too! I made it for a family dinner party some days ago & everyone loved it & asked for more,… So I am happy to deliver! 😉 I always use spelt tagliatelli & the cheesy sauce goes so well with the smoked bacon & sage roasted pumpkin pieces! Check it all out for yourself!


Recipe: For 3 persons


350 gr egg-free spelt tagliatelli

2 fat cloves of garlic, peeled & finely cut up

1 medium white onion, peeled & finely cut up

250 ml soy cream

black pepper

Maldon sea salt

fresh sage leaves: 7 for the sage roasted pumpkin & 4 for the smoked bacon, each leaf finely cut up

a fruity extra virgin olive oil

100 gr grated Gruyère cheese

700 gr peeled pumpkin, cut up into bite-sized pieces

200 gr smoked bacon smaller pieces


1. Preheat your oven to 200°C ( 400 F ) for 10 minutes. I always use a fan oven. Take a larger non-stick roasting tin & place your pumpkin cubes all in 1 layer in it. Add 10 grins of black pepper over them & a bit less than 1/2 teaspoon Maldon sea salt. Scatter your 7 cut up sage leaves all over the pumpkin & finally drizzle some of that fruity evoo all over it, but not too much. Mingle, with clean hands everything well together. Place into the hot oven & roast for about 25-30 minutes. After 18 minutes of roasting, turn your veggies over to prevent burning & for an equal roast! 🙂

2. Cook your spelt tagliatelli according to your packet instructions. Drain well in a colander & place the lid on to keep warm. The same pot where you cooked your tagliatelli in, use it again. It is nice & hot & heat up on high. Add some drizzles of that fruity evoo & heat up. When hot, add onion pieces & fry until tender & browned. Now, pour soy cream in it & reduce it a bit, but not too much because you will add the grated cheese & that thickens the sauce also more. When the soy cream is to your liking, add grated cheese & stir often to let the cheese melt so you will end up with a lovely creamy cheesy sauce. Add cooked tagliatelli & add smoked bacon & fried garlic to the hot pot. Mingle everything together gently with tongs. Add some seasoning extra if you need to. I added a few pinches of crushed Maldon sea salt & 15 grins of black pepper.

3. In the meantime, take a larger non-stick frying pan & heat up on high. Pour a few drizzles of olive oil & heat up. When hot, add garlic & fry for a bit. Now, add smoked bacon & scatter your 4 cut up sage leaves all over the bacon & fry until browned on all sides & cooked through. I added 5 grins of black pepper to my bacon & garlic pieces.

4. Plate up! Place your spelt tagliatelli-cheese-soy cream-smoked bacon-garlic sauce onto a pasta plate & scatter a lot of the roasted sage-pumpkin on top of it. Enjoy instantly with a loved one! MMM,…I assure you that you want another plate! 😉 Stay tuned, Subscribe through the photo link below to get my new cool newsletters aka posts! Join 1,800 email Subscribers! It is free! Click onto this link below!





Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

28 thoughts on “A Fall spelt tagliatelli!

  1. Oh My….., that pumpkin is a beauty. Thanks for this recipe, it’s really delish, I really do like to mix things up a bit with pasta, so this spelt tagliatelli sounds great.

  2. Sounds delicious Sophie…I especially love the sage and bacon! 🙂

  3. I made it just now & I & my husband & children all loved it! It was so fantastic even, dear Sophie!
    Thanks again! 🙂 xxx

  4. This pasta is for sure a lovely Fall pasta dish! I would have never thought to combine smoked bacon with pumpkin & Gruyère cheese! Another must try for sure!
    Thanks for the idea! 😉

  5. It is on our list to make tomorrow evening, Sophie! xxx It looks so delicious!

  6. What a beautiful pumpkin you recieved!! I can imagine the sage roasted pumpkin tastes absolutely stunning! What a special Fall meal!!

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