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

The word 'fettuccine' means little ribbons in Italian!

Cals 2267 · Prot 97 · Carbs 409 · Fat 45

Vegetarian

Family Friendly

45 min

Creamy Fettuccine with Squash, Blue Cheese and Pine Nuts

The word 'fettuccine' means little ribbons in Italian!

Cals 2267 · Prot 97 · Carbs 409 · Fat 45

Vegetarian

Family Friendly

Ingredients

Pea pilau

Vegetable stock cube 15*

0 Pieces

Butternut squash

600 Grams

Olive oil

1 Tbsp

Salt

1 Tsp

Pine nuts 2*

20 Grams

Garlic cloves

250 Pieces

Fresh sage

15 Grams

Cooking cream 4*

200 ML

Salt

100 Tsp

Vegetable stock cube 15*

0.5 Pieces

Black pepper

1 Tsp

Blue cheese 4*

60 Grams

Allergens

*15 Celery, *2 Tree Nuts, *4 Milk

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)	9472 / 2267
Fats (g)	44.5
of which saturated (g)	23.5
Carbohydrates (g)	409
of which sugars (g)	24.8
Fibers (g)	37.1
Proteins (g)	96.9
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.