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)
4111 / 986
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)
2.5
*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 pastawater.
4 Make sauce
Meanwhile, finely slice the garlic and sage leaves. Return the pan to a medium heat with a drizzle of oliveoil. Add the garlic with a pinch of salt and cook for 1 min. Add the cream, sage, measuredwater and .5 vegetablestockcube 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 bluecheese into the sauce and stir until just combined. Season with plenty of blackpepper and salt.
6 Serve
Serve the pasta with the remaining pine nuts as a garnish.