My current favourite: Butternut and blue cheese pasta

butternut-and-blue-cheese-pasta

When I first came across the butternut and pasta combination I could not for the life of me imagine what it would taste like. As a rule I don’t enjoy any form of pumpkin, I really just cook it because of the nutrients we need. But oh my goodness, this is yummy! The butternut is not as overwhelming as one might think, it is, however, a vital part of the pleasing medley that is this amazing dish.

If you are not as adventurous in the kitchen and this pasta in fact scares you a little, please please please, for the love of all that is delicious – try this! It will become a favourite with the whole family.

Ingredients:

200 g cubed butternut

1 tablespoon honey

300g penne pasta

150 g bacon bits

1 teaspoon garlic

1 teaspoon thyme

1 tablespoon basil pesto

250 ml cream

100 g blue cheese

Handful pumpkin seeds

Method:

  1. Arrange the butternut in an ovenproof dish and drizzle the honey over it. Roast the butternut at 180 degrees for about 30 minutes, depending on how big your cubes are.
  2. In the meantime, fry the bacon, garlic and thyme until the bacon is nice and crispy.
  3. Cook the pasta in large pot. When it is almost done, drain the pasta and add the bacon, cream, blue cheese and pumpkin seeds. Let it simmer for about 5 minutes.
  4. Add the butternut just before serving the pasta with some black pepper.
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