Creamy squash & Jarlsberg penne

Name: Creamy squash & Jarlsberg penne
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp olive oil; 25 g panko breadcrumbs; 1 tbsp chopped flat leaf parsley; 2 clove/s garlic, peeled; 500 g pack Cooks’ Ingredients Frozen Butternut Squash chunks, defrosted; ½ tsp fine sea salt; 250 ml vegetable stock; 100 ml whole milk; 3 tbsp double cream; 120 g Jarlsberg, coarsely grated; 350 g penne

Puréed squash and sweet, nutty cheese unite to make this pleasingly silky pasta sauce. Top with crunchy breadcrumbs for maximum satisfaction.

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Vegetarian

Serves4
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 tbsp olive oil
25g panko breadcrumbs
1 tbsp chopped flat leaf parsley
2 clove/s garlic, peeled
500g pack Cooks’ Ingredients Frozen Butternut Squash chunks, defrosted
½ tsp fine sea salt
250ml vegetable stock
100ml whole milk
3 tbsp double cream
120g Jarlsberg, coarsely grated
350g penne

Heat 1 tbsp oil in a large pan and fry the breadcrumbs for 3-4 minutes, until golden. Tip into a bowl with the parsley and season; stir and set aside.
In the same pan (no need to wash), heat the remaining 1 tbsp oil over a medium-high heat. Fry the garlic cloves for 1 minute, then add the squash, season with salt and cook, stirring, for 5-6 minutes, until any liquid has evaporated. Add the stock and simmer for 4-5 minutes or until the squash is completely soft.
Tip the squash mixture, milk, cream and three-quarters of the Jarlsberg into a blender with some freshly ground black pepper and whizz until very smooth. Rinse the pan, fill with water and a pinch of salt, then bring to the boil. Cook the penne for 3 minutes less than pack instructions.
Drain the pasta, reserving a mug of pasta cooking water, then tip back into the pan with the squash mixture. Toss together for a few minutes over a medium heat, adding some of the reserved cooking water as needed to loosen, until the pasta is well coated. Scatter with the crispy breadcrumbs and remaining Jarlsberg. Serve with a green salad, if liked.

Cook’s tip

You can make the squash mixture (step 2) up to 24 hours in advance. Cover and refrigerate then, when you want to serve, reheat it until piping hot. Mix with freshly cooked pasta, then top with breadcrumbs and cheese.

Typical values per serving when made using specific products in recipe