Prep 10 mins
Cook 20 mins
I made this one up last night as I've always been a fan of Pumpkin Pasta Sauce and we had some leftover Blue Cheese Dip from a Buffalo Wing binge on the weekend. it is not an overpowering Blue cheese taste, and is quite subtle, enhancing the taste of the other ingredients beautifully.
- 500 g penne (or pasta shape of choice)
- 3 slice bacon
- 2 medium celery ribs, with leaves (lighter green stems)
- 118.29 ml dry white wine
- 1 butternut pumpkin (squash)
- 100 ml sour cream
- 150 ml blue cheese dressing, alternatively add extra sour cream and 50g-100g cheese to make up the quantity (made with Roquefort cheese, sour cream, tabasco and cider vinegar)
- pumpkin seeds, from butternut squash (optional)
- roasted pumpkin seeds or toasted chopped walnuts or pecans
- shaved parmesan cheese
- Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
- Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
- Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
- Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
- Cook pasta until al dente.
- Deglaze skillet with a splash of white wine.
- Drain butternut and mash flesh. Add to skillet.
- Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
- Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.