Pumpkin Blue Cheese Rigatoni (pasta)
pot, immersion blender, knife, cutting board, ladle
- 200 g butternut squash
- immersion blender
- cutting board
Cleanse and cut the butternut squash into blocks/pieces of 3cm. Once cut, cook the squash in a pot with water and a tsp of olive oil for 12-14 minutes on medium-high heat. Once the squash is soft and cooked, take of the heat and smash the squash with an immersion blender until it’s a sauce.
- 200 g rigatoni
Cook the rigatoni pasta in water and add a tsp of olive oil and a pinch of salt. Follow cooking instruction on the packaging of the pasta.
- 45 g bleu d'Auvergne (blue cheese)
- 45 g Parmesan cheese
- ½ clove garlic
- 10 g butter
- ½ tbsp olive oil
Cut the garlic and cut the blue cheese and cut the Parmesan. Mix the butter, garlic, blue cheese, parmesan in the pot through the pumpkin. Stir on medium heat until everything is melted together. (If not done so, take the rigatoni out of the water.)
- ½ tsp salt
- ½ tsp pepper
- ½ tsp sesame oil
Add the rigatoni pasta into the pumpkin cheese sauce. Add salt and pepper. Stir thoroughly. Add sesame oil. Stir a little bit more until blended in.
Finish the dish of with some pumpkin seeds on top and a little bit of black pepper! Enjoy!