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Butternut and Blue Cheese Linguine
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Butternut and Blue Cheese Linguine

with walnuts and parsley

Tags:
Egg Free
Veggie
Allergens:
Wheat
Milk
Walnuts
Sulphites
Total Time45 minutes
Cooking Time35 minutes
DifficultyMedium

Ingredients

Serving amount

1 unit(s)

Diced Butternut Squash

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

55 grams

Blue Cheese

125 grams

Creme Fraiche

(Contains Milk)

½ unit(s)

Leek

1 unit(s)

Garlic

1 sachet(s)

Dried Thyme

20 grams

Walnuts

(Contains Walnuts May be present Peanut, Sesame, Cereals containing gluten)

5 grams

Parsley

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

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Nutrition Values

Energy (kJ)2664 kJ
Energy (kcal)637 kcal
Fat24.2 g
of which saturates10.4 g
Carbohydrate87.2 g
of which sugars14.3 g
Dietary Fiber0 g
Protein17.6 g
Cholesterol0 mg
Salt0.36 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Baking Sheet with Baking Paper
Pot
Colander
Lid

Instructions

1

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.

2

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.

3

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.

4

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.

5

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).

6

Serve the linguine in deep plates. Top with the remaining butternut squash. Sprinkle with the walnuts and parsley.

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