Recipe

Sage & Butternut Pasta

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Sage & Butternut Pasta

Butternut sauce mixed through spaghetti, topped with Parmesan shavings, crispy bacon, fried sage, a crack of black pepper and chilli slices (optional).




Ingredients to serve 2

  • ½ x butternut – peel & dice 1cm
  • 2 tbsp x cream
  • 200g x spaghetti
  • 75g x streaky bacon – cut in half
  • ½ x fresh chilli – cut off end, slice finely
  • 2 cloves x garlic –peel, grate & chop finely
  • 40g x Parmesan
  • 5g x sage – pick off leaves
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x paper towels (from your pantry)

Ingredients to serve 4

  • 1 x butternut – peel & dice 1cm
  • 4 tbsp x cream
  • 400g x spaghetti
  • 150g x streaky bacon – cut in half
  • 1 x fresh chilli – cut off end, slice finely
  • 4 cloves x garlic –peel, grate & chop finely
  • 80g x Parmesan
  • 10g x sage – pick off leaves
  • . x olive oil (from your pantry)
  • . x salt & black pepper (from your pantry)
  • . x paper towels (from your pantry)

Method

Step 1

Preparation: Prepare all other ingredients as indicated above. Boil the kettle (for the butternut and spaghetti).

Step 2

Parmesan: Slice into shavings with a potato peeler.

Step 3

Sage: Place a few generous glugs of olive oil in a frying pan on medium-high heat. When hot, add sage and fry for 20 seconds. The sage must sizzle in the oil. When done (bubbles slow), transfer to paper towel. Reserve the sage oil.

Step 4

Bacon: Place a large frying pan on medium-high heat. Add a little of the reserved sage oil (couple of tablespoonsful). Fry the bacon for 2 minutes per side until golden and crispy. Reserve the bacon oil.

Step 5

Butternut: Place a large saucepan of lightly salted boiling water on high heat. Boil the butternut for 15-20 minutes until soft. Drain and return to the saucepan. Mash with cream, garlic, a knob of butter, salt and pepper. Push through a sieve if you prefer it very smooth.

Step 6

Spaghetti: Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the spaghetti and cook for 6-7 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy. Once cooked, drain (reserve the water) and drizzle with a little of the bacon oil. Keep warm in a colander over boiling water. Set the reserved water aside.

Step 7

Spaghetti: Place a saucepan with lightly salted boiling water on high heat. When at a rolling boil, add the spaghetti and cook for 6-7 minutes. Don’t overcook the pasta - you want it al dente, that’s slightly chewy. Once cooked, drain (reserve the water) and drizzle with a little of the bacon oil. Keep warm in a colander over boiling water. Set the reserved water aside.

Step 8

To serve, mix a little pasta water with the butternut mash to loosen it up. Mix the spaghetti with the butternut and a little of the reserved bacon oil. Plate in a bowl topped with Parmesan shavings, bacon pieces, fried sage, a crack of black pepper and chilli slices (optional).