Butternut and Blue Cheese Linguine
with walnuts and parsley
Ingredients
1 piece
Diced Butternut Squash
180 g
Dried Linguine
(Contains Wheat May be present Egg, Mustard, Soya, Lupin)
55 g
Blue Cheese
(Contains Milk)
125 g
Creme Fraiche
(Contains Milk)
½ piece
Leek
1 piece
Garlic
1 sachet
Dried Thyme
20 g
Walnuts
(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)
5 g
Parsley
1 sachet
Balsamic Vinegar
(Contains Sulphites)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Spread the butternut out on a lined baking sheet drizzle with olive oil. Season with salt and pepper and bake for 20-25 mins, shifting halfway.
Meanwhile, bring a pot of salted water with a lid to a boil for the linguines. When the water boils, cook the paste covered for 10-12 mins for 'al dente' cooking (they will finish cooking in the sauce). Reserving 100ml pasta cooking water, drain the pasta in a colander.
Cut the blue cheese into cubes. In a pot, add the creme fraiche and the blue cheese. Heat over low heat. Let the cheese melt and the sauce reduce for 7-10 mins, stirring regularly so that it does not burn. Season with salt and peppet to taste. The sauce is ready when it can coat the back of a spoon.
Cut the leek in half lengthwise, rinse it well to remove all impurities, remove the ends, then cut it into thin half-rings. Chop the garlic. Heat a drizzle of oil in a pan, and add the garlic, leek and thyme. Season with salt and pepper, then cook for 4 mins over medium-low heat. Deglaze with the balsamic vinegar and continue cooking for 5 mins over low heat. Add a little pasta cooking water if necessary so that the leek does not dry out.
Once the butternut cubes are cooked, add half to the leeks, then coarsely mash them with a fork. Add the cheese sauce and linguin to the pan. Season to taste with salt and pepper. Carefully mix and heat for 2 mins. Meanwhile, roughly chop the parsley (stalks and all).
Serve the linguine in deep plates. Top with the remaining butternut squash. Sprinkle with the walnuts and parsley.