Creamy Fettuccine with Squash, Blue Cheese and Pine Nuts

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Instructions

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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 in the oven for 25-30 min or until golden and crisp.

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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.

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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.

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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 vegetable stock cube and simmer for 4 min. Season with salt and pepper.

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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.

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6 Serve

Serve the pasta with the remaining pine nuts as a garnish.

Tips for fussy eaters

Replace the blue cheese with grated Parmesan.

Pro tip

Starchy pasta water helps creamy sauces to cling to the pasta!

The word 'fettuccine' means little ribbons in Italian!

Cooking Time: 45 min

Cals 1003 · Prot 30 · Carbs 132 · Fat 40

Ingredients

Number of people

Butternut squash 600 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Pine nuts 20 Grams
Garlic cloves 2 Pieces
Fettuccine 250 Grams
Fresh sage 15 Grams
Cooking cream 200 ML
Water 100 ML
Vegetable stock cube 0.5 Pieces
Black pepper 1 Tsp
Blue cheese 60 Grams

The word 'fettuccine' means little ribbons in Italian!

Cooking Time: 45 min

Cals 1003 · Prot 30 · Carbs 132 · Fat 40

Instructions

photo

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 in the oven for 25-30 min or until golden and crisp.

photo

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.

photo

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.

photo

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 vegetable stock cube and simmer for 4 min. Season with salt and pepper.

photo

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.

photo

6 Serve

Serve the pasta with the remaining pine nuts as a garnish.

Tips for fussy eaters

Replace the blue cheese with grated Parmesan.

Pro tip

Starchy pasta water helps creamy sauces to cling to the pasta!

Ingredients

Number of people

Butternut squash 600 Grams
Olive oil 1 Tbsp
Salt 1 Tsp
Pine nuts 20 Grams
Garlic cloves 2 Pieces
Fettuccine 250 Grams
Fresh sage 15 Grams
Cooking cream 200 ML
Water 100 ML
Vegetable stock cube 0.5 Pieces
Black pepper 1 Tsp
Blue cheese 60 Grams
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