CHEESY BUTTERNUT PASTA
Serves: 4-6
Ingredients:
1 x 500g packet diced butternut
300g ready-made fresh butternut soup
125ml (½ cup) fresh cream
125ml (½ cup) pecorino cheese, grated
5ml (1 tsp) ground nutmeg
500g penne pasta
Handful sunflower seeds, lightly toasted
Freshly ground black pepper
Method:
- Cook the butternut in boiling water until tender and drain. Or roast in the oven, tossed in a little oil, till tender.
- Combine the soup, cream, pecorino and nutmeg in a large pot. Bring to a simmer, add the cooked butternut and heat through.
- Meanwhile, cook the pasta in boiling salted water until al dente and drain.
- Toss the pasta with the butternut sauce and sunflower seeds, season with pepper and serve immediately.