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Go to @elmlea_ukie on Instagram for the Recipe Video! Creamy butternut squash pasta - the sort of dinner that makes a Tuesday feel a bit more special 🍝 Made with the ultimate duo: Elmlea Double & Elmlea Creamy & Buttery 💛
Go to @elmlea_ukie on Instagram for the Recipe Video! Creamy butternut squash pasta - the sort of dinner that makes a Tuesday feel a bit more special 🍝 Made with the ultimate duo: Elmlea Double & Elmlea Creamy & Buttery 💛
Heat the oven to 200°C. Add the butternut squash and garlic cloves to a baking tray, drizzle with olive oil and season with salt. Roast for 25–30 minutes, until soft and golden.
Blend the roasted squash and garlic with a splash of vegetable stock until smooth. Add more stock as needed to reach a silky consistency.
Cook the pasta in salted boiling water until al dente, reserving a mug of pasta water before draining.
Pour the squash purée into a pan over a low heat and stir in the Elmlea Double. Add the cooked pasta, parmesan and a splash of pasta water, tossing until the pasta is coated in the creamy sauce. Add more pasta water if needed.
Meanwhile, melt the Elmlea Creamy & Buttery in a small pan over a medium heat. Add the rosemary sprigs and pine nuts and cook, swirling the pan, until the butter turns golden and nutty and the pine nuts are toasted. Watch carefully so they don't burn.
Spoon the pasta into bowls and pour the browned rosemary butter and toasted pine nuts over the top. Finish with a little extra parmesan, if you like.
