butternut pasta
A roasted half of a butternut is the creamy basis for a pasta sauce with spring onions & bacon & a hint of nutmeg.
ingredients:
for the butternut:
- 1 butternut about 800 - 900 g
- some olive oil
for the pasta sauce:
- 1/2 roasted butternut
- 4 tbsp cream
- 1 pinch of freshly grated nutmeg
- 3-4 spring onions
- 40 g bacon
- some olive oil for frying
- salt & pepper
for the pasta:
- 120 g taglierini
- 50 g freshly grated pecorino
- 25 g arugula - optional
how to:
for the butternut:
- Preheat the oven to 175 degrees C w/ fan.
- Cut the butternut into 2 halves.
- Scrape out the seeds & the mush.
- Spread some olive oil over the butternut.
- Line a baking tray w/ baking parchment.
- Put the butternut halves face-up on the baking tray & let them roast for about 30 min.
for the pasta sauce:
- Scrape out the roasted butternut pulp & mash it w/ a fork.
- Grate nutmeg & add it to the butternut pulp.
- Add cream & whip into a soft creamy sauce.
- Salt & pepper to taste.
- optional: if working w/ a butternut half roasted days before just heat the pasta sauce in the microwave.
for the pasta:
- Grate pecorino.
- Cook the taglierini along the instructions & drain afterwards.
- optional: save some of the hot pasta water for diluting the sauce - if necessary!
- In the meantime chop the spring onions & the bacon & fry them in olive oil until soft (about 5 min).
- Add to the butternut pasta sauce & mix - if too dry add some pasta water.
- Mix drained taglierini & butternut mess.
- Add freshly grated pecorino & mix well - if too dry add some more pasta water.
- optional: chop arugula & add to the pasta.
Notes
Cook Time: it’s 30 min for the butternut, about 10 min for the pasta & about 5 min for spring onions & bacon.
Taglierini: You may substitute taglierini by tagliatelle or spaghetti.
You may store the pasta dish in the fridge for at least 1 day (reheat in your microwave).