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Creamy butternut fettuccine with gorgonzola

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Creamy butternut fettuccine with gorgonzola

20 minutes

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Creamy butternut fettuccine with gorgonzola

Serves 2

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

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

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.