Start the week with this easy butternut pumpkin pasta with blue cheese sauce.
Ingredients
- 1kg Butternut pumpkin, peeled, deseeded, cut into 2cm pieces
- 2 teaspoons olive oil
- 250g Pasta Shells
- 150g blue cheese, coarsely chopped
- 100ml light thickened cream
- 60g (1/2 cup) walnuts, finely chopped
Method
- Step 1Preheat 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 2Cook the pasta in a large saucepan of salted boiling water following packet directions. Drain and return to the pan.
- Step 3Meanwhile, 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 4Add the pumpkin and sauce to the pasta and combine. Divide among serving dishes. Sprinkle with the walnut to serve.
- Low carb
- Vegetarian
Nutrition
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
Notes
Tip: You don’t need to peel Butternut pumpkin before roasting. Simply slice and leave the skin on – it’s edible.
More pumpkin ideas
- Toss roasted Butternut pumpkin, baby spinach leaves and feta. Dress with olive oil and lemon juice.
- Steam Butternut pumpkin, peeled, deseeded, chopped, until tender. Mash until smooth. Drizzle over bought pesto.
- To make soup, heat butter in a saucepan. Stir in Butternut pumpkin, peeled, deseeded, chopped, and curry powder. Cover with chicken stock. Cook until tender. Blend, then stir in cream.
Butternut pumpkin know-how
- Butternut pumpkin tastes great with tomato, lamb, cinnamon, soft cheese and brown sugar.
- Don’t throw away the seeds – boil in salted water and toast in the oven for a crunchy snack.
- A good source of vitamin C, pumpkin also contains beta-carotene, potassium and iron.
- Author: Gemma Luongo
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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