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Spaghetti with butternut squash and goat cheese cream

Course: Main course
Preparation time: 30 minutes

Instructions

  • 1.   Cut the butternut squash into cubes (Leave the skin on, it is edible) and steam them for 15 minutes.
  • 2.   Blend them with the goat cheese, olive oil, and water until you obtain a smooth sauce. Adjust the seasoning.
  • 3.   Meanwhile, lightly toast the pine nuts in a dry pan over low heat.
  • 4.   Cook the spaghetti according to the instructions on the packaging.
  • 5.   Put the cooked spaghetti back into the pot, off the heat. Add the sauce and arugula. Mix well.
  • 6.   Serve immediately, garnished with pine nuts, grated Parmesan, and basil.

Notes & Suggestions

  • You can add 50g of crumbled Roquefort cheese to give more character to your sauce.

Ingredients for servings

  • ½ red kuri squashes
  • 100 g of arugula
  • 60 g of pine nut
  • 500 g of whole wheat spaghetti
  • 125 g of fresh goat cheese
  • 75 g of parmesan
  • 10 cl of water
  • 5 tablespoon of olive oil
  • 1 bunch of basil pesto
  • salt (according to taste)
  • pepper (according to taste)

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