Creamy butternut tagliatelle
27
- Prep Time15 mins
- Total Time35 mins
- Makes4 Servings
Creamy butternut tagliatelle
Photo by Roberto Caruso
Ingredients
250 g tagliatelle pasta
2 tsp olive oil
3 cups peeled, cubed butternut squash, about 400 g
1/2 tsp salt
150-g pkg soft cheese spread, preferably garlic and fine herbs Boursin
Instructions
Cook pasta in boiling water according to package directions but omitting salt. Reserve 1/2 cup cooking water for sauce.
Heat a large non-stick frying pan over medium-high. Add oil, then squash and salt. Season with pepper. Cook until squash is tender and starts to brown, about 10 min. Add 3/4 cup water and cook until it is absorbed and squash is fully cooked, about 5 more min. Reduce heat to medium-low. Add reserved pasta water and stir in cheese. Simmer until smooth and slightly thickened, about 2 min. Drain pasta and toss with sauce. Season with pepper.
Nutrition (per serving)
Calories 446, Protein 11g, Carbohydrates 60g, Fat 20g, Fibre 4g, Sodium 518mg.
Wine Pairings
CREAMY PASTA | LIGHT, BRIGHT RED Prove that opposites attract by marrying Creamy Butternut Tagliatelle with a savoury, light bordeaux. This bargain bottle has a kick of ripe raspberry and a hint of spice to contrast with the luxuriousness of the cheese sauce. Château de Courteillac Bordeaux, France, $12.