Butternut Pumpkin Pasta Recipe

Name: Butternut Pumpkin Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g penne (or pasta shape of choice); 3 slices bacon; leek; 2 medium celery ribs, with leaves (lighter green stems); 1/2 cup dry white wine; 1/2 butternut pumpkin (squash); 100 ml sour cream; 150 ml blue cheese dressing, alternatively add extra sour cream and 50g-100g cheese to make up the quantity (made with Roquefort cheese, sour cream, tabasco and cider vinegar); pumpkin seeds, from butternut squash (optional); To serve; toasted chopped walnuts or pecans; shaved parmesan cheese

Servings: persons

500 g penne (or pasta shape of choice)
3 slices bacon
leek
2 medium celery ribs, with leaves (lighter green stems)
1/2 cup dry white wine
1/2 butternut pumpkin (squash)
100 ml sour cream
150 ml blue cheese dressing, alternatively add extra sour cream and 50g-100g cheese to make up the quantity (made with Roquefort cheese, sour cream, tabasco and cider vinegar)
pumpkin seeds, from butternut squash (optional)
To serve
toasted chopped walnuts or pecans
shaved parmesan cheese

1
Peel Butternut, remove seeds and chop flesh into large slices. Boil or steam flesh until tender and easy to mash.
2
Wash leeks thoroughly to remove any grit. Slice leeks and finely chop bacon. Finely chop celery including leaves. If using pumpkin seeds to garnish, place on a baking tray in a medium oven with a sprinkle of salt to roast.
3
Saute bacon in a dry skillet on a medium heat (if the skillet is the right temperature the fat should release from the bacon so you will not need to add oil without bacon sticking too much).
4
Add leeks and celery to pan once bacon begins to colour and saute until vegetables are tender. The celery should still have a very slight crunch.
5
Cook pasta until al dente.
6
Deglaze skillet with a splash of white wine.
7
Drain butternut and mash flesh. Add to skillet.
8
Stir in sour cream and blue cheese dip (or alternative ingredients). Season to taste.
9
Toss sauce through drained pasta. Serve in bowls with parmesan, seeds or walnuts/pecans scattered over.

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 500 g penne (or pasta shape of choice), 3 slices bacon, leek, 2 medium celery ribs, with leaves (lighter green stems), and more.

Yes, Butternut Pumpkin Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Pumpkin Pasta

How did you like this recipe?

Frequently Asked Questions