Creamy butternut fettuccine with gorgonzola
2
Easy
10 minutes
20 minutes
Roasted butternut is blended with cream and a little pasta water to make a silky sauce for fresh fettuccine. Crumbled gorgonzola adds a sharp, savoury richness, while toasted sunflower seeds bring crunch and contrast. It’s a comforting vegetarian pasta that feels indulgent but still comes together easily enough for a midweek dinner.
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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