Butternut Pasta

Perk up your week with this creamy pasta with bright chunks of butternut.

Serves 4

Preparation: 10 min

Cooking: 30 min

500 g butternut, cubed

3 garlic cloves

45 ml (3 T) oil

400 g penne pasta

250 ml (1 c) cream

salt and pepper

grated Parmesan cheese for serving

basil and deep-fried sage leaves to garnish

1 Preheat the oven to 180 °C.

2 Arrange the butternut and garlic on a baking sheet, drizzle with the oil and roast for 15 minutes.

3 Cook the pasta in boiling salted water according to packet instruction until just done.

4 Squeeze the roast garlic flesh out of the skins.

5 Simmer the cream with the butternut and garlic flesh in a saucepan over medium heat, stirring, until thick.

6 Add the cooked pasta and serve garnished with Parmesan cheese, basil and deep-fried sage leaves.

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