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Creamy Butternut Penne

Creamy Butternut Penne

  • Serves 4
  • Prep time 15 minutes
  • Cook time 15 minutes

Nutrition facts

Per serving: calories 549; protein 22 g; fat 16 g; carbohydrates 82 g; fibre 8 g; iron 4 mg; calcium 300 mg; sodium 632 mg

Ingredients

  • Pennes
    750 ml (3 cups) penne pasta
  • Courge Butternut
    1/2 butternut squash, peeled and diced
  • Bouillon de poulet
    375 ml (1 1/2 cups) chicken stock
  • Crème à cuisson 15%
    125 ml (1/2 cup) cooking cream (15%)
  • Parmesan râpé
    160 ml (2/3 cup) parmesan, grated

Also needed

  • 1 onion, chopped

Optional

  • 5 ml (1 tsp) thyme, chopped

Steps

  1. Cook the pasta al dente in a large pot of boiling, salted water. Drain.
  2. While the pasta is cooking, heat a little olive oil in another pot over medium heat. Cook the squash and onion for 5 to 6 minutes.
  3. Add the stock and the thyme, if desired. Bring to a boil and then let simmer for 8 to 10 minutes over low heat, until the squash is cooked.
  4. Add the cream and parmesan. Season with salt and pepper, and stir well.
  5. Use an immersion blender to puree into a smooth sauce.
  6. Add the pasta to the sauce.


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