Butternut "Carbonara" with Goat's Cheese
I still have some butternuts left so I thought I would go for a pasta dish this time :) It's Monday, so I needed some comfort food, and nothing says comfort food to me as much as hot, steaming pasta in a bowl. Hello butternut "carbonaraaaa"! I call it carbonara because it has the same texture, and super yummy with a sprinkling of parmesan...
What do you need?
- one small butternut, cubed (1cm size cubes) and deseeded
- some ghee or olive oil
- one onion, diced
- a big clove of garlic, halved and sliced
- a tbsp of coriander seeds, ground
- 1 tsp smoked paprika powder
- a sprig of rosemary
- 2 heaped tbsp of spreadable goat's cheese
- salt & pepper
- 500ml of chicken or vegetable stock
- a tsp of dried chili flakes
- spaghetti (dried)
- serve with some grated parmesan cheese and roquette salad
What do you need to do?
Heat up the ghee or olive oil in a pan and heat up the coriander seeds and smoked paprika until fragrant. Add the diced onion. After 3 minutes or so, add the diced butternut and sliced garlic as well as the chili flakes. Cook for about 5 minutes on medium-hight and add the stock and rosemary. Cook for another 5 minutes until the stock has thickened. Remove the rosemary sprigs and blend the butternut mix.
When the butternut is blended I put it back in the pan with the sprig of rosemary and the goat's cheese. Let the goat's cheese melt in the sauce and at the same time, cook the pasta.
Serve the sauce with the pasta (I prefer spaghetti but the sauce is very sticky anyway so you can use whichever) and sprinkle with parmesan.
Enjoy and I hope this bowl of pasta keeps you warm this Fall ^^