Butternut Pumpkin Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 500
    g penne (or pasta shape of choice)
  • 3
    slices bacon
  • 2
    medium celery ribs, with leaves (lighter green stems)
  • 12
  • 12
    butternut pumpkin (squash)
  • 100
  • 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)
  • To serve
  • toasted chopped walnuts or pecans
Advertisement

DIRECTIONS

  • 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.
Advertisement