Another meatless Monday recipe for Butternut Rocket and Parmesan Pasta.
1 Medium sized Butternut – peeled, seeded and cut into small cubes the size of a dice
1 Red Onion – chopped
1 Clove Garlic – peeled and finely sliced
1/2 Red Chilli – seeds and white pith removed and finely sliced
20ml Olive Oil
200ml Sour Cream
50g Parmesan – freshly grated
50g Blue Cheese
50g Rocket – washed and roughly cut if large leaves
1 packet Penne Pasta
Salt & Pepper
Heat the butter and oil together in a large saucepan over moderate heat.
Add the butternut and toss well. Saute until the edges start caramelizing and the butternut is almost tender
Add the onion and chilli to the pan and continue sauteeing until the onion is glazed and translucent.
At this stage bring a large saucepan of salted water to the boil and add the penne pasta. Cook for about 8 minutes until al dente
Add the garlic and saute very briefly, you don’t want the garlic to burn and turn bitter
Mix the sour cream and cheeses and add to the pan with the butternut. Toss all together well and turn off the heat
Season to taste
Strain the pasta through a colander, reserve about 100ml of the water for thinning the sauce if needed
Toss a drizzle of premium quality extra virgin olive oil and the rocket leaves through the pasta then add to the saucepan of butternut, together with the pasta water if you want a saucier dish.
Serve with extra rocket leaves and a grating of parmesan cheese.
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