Creamy butternut tagliatelle

19

PREP TIME

15 min

TOTAL TIME

35 min

Makes

4 Servings

Creamy butternut tagliatelle

Creamy butternut tagliatelle pasta. (Photo, 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
  • 11 g,
  • Carbohydrates
  • 60 g,
  • Fat
  • 20 g,
  • Fibre
  • 4 g,
  • Sodium
  • 518 mg.
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.