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Spaghetti with butternut squash and goat cheese cream

Public
Course: Main course
Preparation time: 30 minutes
Energy: 913 kcal / serving

Instructions

  • 1.   Cut the butternut squash into cubes (Leave the skin on, it is edible) and steam them for 15 minutes.
  • 2.   Blend them with the goat cheese, olive oil, and water until you obtain a smooth sauce. Adjust the seasoning.
  • 3.   Meanwhile, lightly toast the pine nuts in a dry pan over low heat.
  • 4.   Cook the spaghetti according to the instructions on the packaging.
  • 5.   Put the cooked spaghetti back into the pot, off the heat. Add the sauce and arugula. Mix well.
  • 6.   Serve immediately, garnished with pine nuts, grated Parmesan, and basil.

Notes & Suggestions

  • You can add 50g of crumbled Roquefort cheese to give more character to your sauce.

Ingredients for servings

  • ½ red kuri squashes
  • 100 g of arugula
  • 60 g of pine nut
  • 500 g of whole wheat spaghetti
  • 125 g of fresh goat cheese
  • 75 g of parmesan
  • 10 cl of water
  • 5 tablespoon of olive oil
  • 1 bunch of basil pesto
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    913 kcal
    46 %
  • Fat
    40,94 g
    58 %
  • of which saturated
    11,47 g
    57 %
  • Carbohydrates
    90,67 g
    35 %
  • of which sugar
    ?
    ?
  • Protein
    28,2 g
    56 %
  • Fibers
    10,97 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.