Creamy Butternut Squash Spelt Pasta



  • 1kg butternut squash, peeled & cubed
  • 1.5 tbsp rapeseed oil
  • 1 tsp ground nutmeg
  • 3 garlic cloves, peeled
  • 3 rosemary sprigs, leaves picked & finely chopped
  • Sea Salt & cracked black pepper
  • 350g Sharpham Park Organic Artisan Conchiglie Pasta
  • 20g butter
  • 1 small white onion, diced
  • 1/2 tbsp dried mixed herbs
  • 200ml vegetable stock, hot
  • 100ml double cream
  • 40g parmesan, finely grated
  • 50g toasted hazelnuts, roughly chopped.



  1. Preheat the oven to 200C/180C fan/gas 6. Place the butternut squash on a large baking tray and drizzle with 1 tbsp oil. Sprinkle over the nutmeg and add the garlic, rosemary and generous pinch of salt and pepper.
  2. Place in the oven and roast for 25 - 30 minutes until the butternut is soft but not coloured. When soft, turn off the oven and leave whilst you prepare the pasta.
  3. Place your pasta in salted boiling water and cook according to packet instructions.
  4. In a large pan, melt the butter and the remaining oil over a medium heat. Add the onion and mixed herbs and fry gently for 4 - 5 minutes until the onion is softened.
  5. Spoon in the cooked butternut and pour in the hot stock. Bring to a gentle simmer before taking off the heat. Pour in the cream and grate in the parmesan. Using a stick blender, blitz until smooth. Season generously with salt and pepper.
  6. When the pasta in cooked, drain, reserving 1 - 2 tbsp pasta water in the pan. Pour in the butternut sauce and gently stir until all the pasta is coated.
  7. Serve between 4 bowls and finish with a sprinkling of toasted hazelnuts.

Organic Spelt Artisan Pasta - Conchiglie

10th December 2019

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