Creamy butternut squash pasta
Serves 4
Easy
Prep:
Cook: -
The flavour of this pasta dish far outweighs its simplicity. Just don’t rush the cooking and it will all pay off
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- 25g unsalted butter
- 2 tbsp olive oil
- 1 small onionfinely chopped
- 1 garlic clovecrushed
- 1 medium butternut squashpeeled and diced (1.15kg unpeeled – 850g finished weight)
- 2 tsp fresh rosemarychopped
- 4 tbsp double cream
- 25g parmesangrated
- 350g linguine
Nutrition: per serving
- kcal625
- fat31.4g
- saturates15.9g
- carbs66.2g
- sugars12.3g
- fibre7.9g
- protein15.5g
- salt0.2g
Method
step 1
Melt the butter and 1 tbsp of the oil in a large pan with a well-fitting lid over a gentle heat. Add the onion, garlic and butternut squash. Season well and toss to coat before covering and leaving to cook for 25-35 mins, occasionally stirring or shaking the pan to mix, until the squash is very soft.
step 2
Meanwhile, heat the remaining oil in a small frying pan and cook the rosemary for 1-2 mins, then set aside. When the squash is almost done, cook the linguine following the pack instructions. Drain the pasta, reserving 2-3 ladles of the pasta cooking water.
step 3
Add the cream to the butternut squash mix and blitz using a hand blender to a smooth consistency. Stir in the parmesan, then the pasta and pasta water. Drizzle over a little of the rosemary oil, add a good grinding of black pepper to taste, and serve.
