Creamy Fettuccine with Squash, Blue Cheese and Pine Nuts

Name: Creamy Fettuccine with Squash, Blue Cheese and Pine Nuts
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 600 Grams of Butternut squash; 1 Tbsp of Olive oil; 1 Tsp of Salt; 20 Grams of Pine nuts; 2 Piece of Garlic cloves; 250 Grams of Fettuccine; 15 Grams of Fresh sage; 200 ML of Cooking cream; 100 ML of Water; 1 Piece of Vegetable stock cube; 1 Tsp of Black pepper; 60 Grams of Blue cheese

The word 'fettuccine' means little ribbons in Italian!

Cals 975 · Prot 31 · Carbs 128 · Fat 41

Vegetarian

Family Friendly

45 min

Creamy Fettuccine with Squash, Blue Cheese and Pine Nuts

The word 'fettuccine' means little ribbons in Italian!

Cals 975 · Prot 31 · Carbs 128 · Fat 41

Vegetarian

Family Friendly

Ingredients

Butternut squash

600 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Pine nuts 2*

20 Grams

Garlic cloves

2 Piece

Fettuccine 5*9*10*11*

250 Grams

Fresh sage

15 Grams

Cooking cream 4*

200 ML

Water

100 ML

Vegetable stock cube 15*

0.5 Piece

Black pepper

1 Tsp

Blue cheese 4*

60 Grams

Allergens

*2 Tree Nuts, *5 Eggs, *9 Soya, *10 Wheat, *11 Gluten, *4 Milk, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	4065 / 975
Fats (g)	40.7
of which saturated (g)	23.5
Carbohydrates (g)	128
of which sugars (g)	14.9
Fibers (g)	10.3
Proteins (g)	31.1
Salt (g)	2.3

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Roast squash

Preheat the oven to 200°C/180°C fan. Peel the butternut squash, slice it in half and, using a spoon, remove the seeds. Chop the squash into bite-size pieces. Place the squash on a large baking tray with a drizzle of olive oil and season with salt. Roast for 25-30 min or until golden and crisp.

2 Toast nuts

Toast the pine nuts in a hot, dry pan for 2 min or until starting to brown. Transfer to a plate. Reserve the pan.

3 Boil pasta

Bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain and reserve a cup of pasta water.

4 Make sauce

Meanwhile, finely slice the garlic and sage leaves. Return the pan to a medium heat with a drizzle of olive oil. Add the garlic with a pinch of salt and cook for 1 min. Add the cream, sage, measured water and .5 vegetable stock cube and simmer for 4 min. Season with salt and pepper.

5 Finish pasta

Once ready, add the roasted squash and half of the toasted pine nuts to the creamy sauce. Stir through the fettuccine. Add a splash of reserved pasta water to loosen, if needed. Finally, crumble the blue cheese into the sauce and stir until just combined. Season with plenty of black pepper and salt.