Creamy Butternut Squash Spelt Pasta
SERVES 4
Ingredients
- 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.
Method
- 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.
- 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.
- Place your pasta in salted boiling water and cook according to packet instructions.
- 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.
- 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.
- 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.
- Serve between 4 bowls and finish with a sprinkling of toasted hazelnuts.
Organic Spelt Artisan Pasta - Conchiglie
- 10th December 2019