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Ingredients
- 250 g tagliatelle
- 2 tsp olive oil
- 3 cups peeled, cubed butternut squash, about 400 g
- 1/2 tsp salt
- 150 g pkg garlic and fine herbs cheese, like Boursin
- 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.
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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.
- 446 calories
- 11 g protein
- 60 g carbohydrates
- 20 g fat
- 4 g fibre
- 518 mg sodium
