Creamy butternut fettuccine with gorgonzola
2
Easy
10 minutes
20 minutes
Roasted butternut gets a creamy upgrade in this ultra-satisfying pasta dish. Blended into a velvety sauce with a splash of cream, it coats fresh fettuccine like a dream. Crumbles of bold gorgonzola bring tang and richness, while toasted sunflower seeds add crunch. It’s midweek magic, no fuss required.
Ingredients
Method
- 500 g Woolworths Diced Butternut
- 2 T Woolworths Mediterranean Extra Virgin Olive Oil
- Salt and freshly ground black pepper, to taste
- 250 g Woolworths Fresh Fettuccine Pasta
- 4 T Woolworths Whipping Cream
- 75 g Woolworths Italian Gorgonzola Semi-Soft Medium Fat Cheese
- 4 T Woolworths Sunflower Seeds, toasted
Method
Ingredients
1. Toss the diced butternut with olive oil, salt, and pepper. Air fry at 200 °C for 15–20 minutes until golden and tender.
2. Cook the fettuccine in salted water until al dente. Reserve ½ cup pasta water before draining.
3. Blitz the roasted butternut with cream and a splash of pasta water until smooth.
4. Return the pasta to the pot and stir through the sauce. Add more pasta water as needed for a silky consistency.
5. Plate and top with crumbled gorgonzola and toasted sunflower seeds. Serve with a lightly dressed salad.
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