image for Butternut pumpkin pasta with blue cheese sauce recipe

Butternut pumpkin pasta with blue cheese sauce by Gemma Luongo

Butternut pumpkin pasta with blue cheese sauce for 4 person

Start the week with this easy butternut pumpkin pasta with blue cheese sauce.

Ingredients for Butternut pumpkin pasta with blue cheese sauce

Butternut pumpkin pasta with blue cheese sauce, How to Make

  • Step 1
    Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place pumpkin on the tray. Drizzle over the oil. Toss to coat. Roast for 45 minutes or until tender. Cover with foil to keep warm.
  • Step 2
    Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
  • Step 3
    Meanwhile, place the blue cheese and cream in a small saucepan over medium heat. Cook, stirring often, for 3 minutes or until cheese melts and the mixture is smooth. Season with salt and pepper.
  • Step 4
    Add the pumpkin and sauce to the pasta and combine. Divide among serving dishes. Sprinkle with the walnut to serve.

Notes:
Tip: You don’t need to peel Butternut pumpkin before roasting. Simply slice and leave the skin on – it’s edible.

Additional information for Butternut pumpkin pasta with blue cheese sauce

Preparation: 0:10 Minutes, Cooking: 1:00 Minutes, Serving: 4 Person, Level:

Nutrition Info:

2708 kj Energy, 32g Fat Total, 12g Saturated Fat, 7g Fibre, 23g Protein, 50mg Cholesterol, 421.27mg Sodium, 15g Carbs (sugar), 63g Carbs (total),

All nutrition values are per serve

This Butternut pumpkin pasta with blue cheese sauce published first on: Australian Good Taste, Images by: Ben Dearnley

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