Caramelised butternut squash & shallot pasta

Name: Caramelised butternut squash & shallot pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 1
Ingredients: 1 tbsp olive oil; 100 g Cooks’ Ingredients Frozen Butternut Vine Squash Chunks, defrosted; 2 echalion shallots, finely sliced; ¼ tsp chilli flakes; 1 clove/s garlic, crushed; 80 g dried pasta (we used elicoidali rigati); 15 g unsalted butter; 35 g Essential French Soft Goat's Cheese; 1 tbsp finely chopped chives

Tangy goat’s cheese provides an elegant foil to the subtle sweetness of the caramelised vegetables. Swap in crème fraîche, cream cheese or feta, if you prefer.

4.5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves1
CourseMain meal
Prepare5 mins
Cook20 mins
Total time25 mins

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1 tbsp olive oil
100g Cooks’ Ingredients Frozen Butternut Vine Squash Chunks, defrosted
2 echalion shallots, finely sliced
¼ tsp chilli flakes
1 clove/s garlic, crushed
80g dried pasta (we used elicoidali rigati)
15g unsalted butter
35g Essential French Soft Goat's Cheese
1 tbsp finely chopped chives

Heat the oil in a high-sided frying pan over a medium-high heat. Dry the squash with kitchen paper, then fry for 5 minutes with a pinch of salt until golden on all sides. Reduce the heat to medium, add the shallots to the pan and cook for a further 8-10 minutes until the shallots are golden and softened and the squash is tender and piping hot throughout. Stir in the chilli and garlic; cook for 2 minutes.
Meanwhile, cook the pasta in a pan of boiling salted water according to pack instructions. Drain, reserving a mugful of the cooking water, then toss with the veg, adding the butter and a little of the reserved water if needed, until the pasta is glossy; season. Dot with the goat’s cheese, then sprinkle with the chives and a little freshly ground black pepper or an extra pinch of chilli flakes.

Typical values per serving when made using specific products in recipe