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Squash & Goat's Cheese Pasta

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Squash & Goat's Cheese Pasta
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Squash & Goat's Cheese Pasta

Added by: on Nov 13th, 2015
We eat a lot of goat's cheese in our house, Arabella likes to eat slices of it as her afternoon snack and I reckon I could get her to eat most things as long as it was covered in goat's cheese. Therefore when I found a recipe for a new goat's cheese pasta dish, I had to try it out. .. more >
Rating:
0
Prep Time:
10 min
Cook Time:
30 min
Ready In:
40 min

Servings

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Original Recipe Yield: 4 servings
 

Ingredients:

  • 3 tbsp of extra virgin olive oil
  • 1 onion, finely sliced
  • 1 tsp of salt
  • 3 sprigs rosemary leaves finely chopped
  • 600g butternut squash, peeled, deseeded and cut into 1cm chunks (I cheated and bought it already prepared)!
  • 150ml vegetable stock
  • 1/4 tsp freshly grated nutmeg, plus extra to serve (I used used ground nutmeg)
  • 250g dried pasta such as spaghetti, pappardelle or tagliatelle
  • 200g soft goat's cheese
  • 50g freshly grated Parmesan, plus extra to serve
  • 3 tbsp pine nuts, toasted
Nutrition Facts
Squash & Goat's Cheese Pasta

Servings Per Recipe: 4

Amount Per Serving

Calories: 660

  • Total Fat: 30.2 g
  •     Saturated Fat: 11.5 g
  •     Trans Fat: 0 g
  • Cholesterol: 35.1 mg
  • Sodium: 1029 mg
  • Total Carbs: 73.5 g
  •     Dietary Fiber: 4.7 g
  •     Sugars: 8.5 g
  • Protein: 26.9 g
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Directions:

1

Heat the oil in a large frying pan and add the onion, salt and 2/3 of the rosemary. Sweat gently for 5 minutes, until starting to soften and then stir in the squash.

2

Pour in the stock, then cover with a tight fitting lid and cook over a medium heat for 12-15 minutes until tender.

3

If you are using dry pasta, after about 7-10 minutes, put this on.

4

I also dry fried the pine nuts in a frying pan at this point - it took about 4 minutes - keep an eye on them as they can burn very quickly.

5

Uncover and mash to a rough puree with a wooden spoon and stir in the nutmeg.

6

When the pasta is ready, drain but set aside a cupful of the cooking water.

7

Mix the pasta with the squash and both cheeses, stirring to coat, adding enough cooking water to make a loose, creamy sauce.

8

Divide between the bowls and sprinkle with the pine nuts, reserved rosemary and a splash of olive oil.

9

This was brilliant - the squash and goat's cheese combination is heavenly and the extra nutmeg, pine nuts and rosemary all give it that little something extra. Best dish I have cooked in a while. Arabella and I both licked our bowls clean. I can't recommend this recipe enough!

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