Chilli Penne with Butternut Squash

    Chilli Penne with Butternut Squash

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    About this recipe: Spice up butternut squash with cumin and chilli, then toss in crumbled goat's cheese to create a creamy, flavourful sauce for pasta that takes moments to prepare. Serve with a mixed-leaf salad. Delicious!

    Serves: 4 

    • 350g penne
    • 1kg butternut squash, peeled and cut into 2cm cubes
    • 1 tbsp olive oil
    • 1/4 tsp crushed chilli flakes, or to taste
    • 1/4 tsp cumin seeds, or to taste
    • 150g soft goat's cheese, crumbled
    • 50g grated Parmesan or Italian-style hard cheese

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the penne and squash in a large pan of salted boiling water for 12 minutes or until the squash is soft and the pasta is tender with a bite at the centre. Reserve 100ml (half a teacup) of the cooking water, then drain thoroughly.
    2. Pour the olive oil into the warm pasta pan set over a low heat, and stir in the crushed chilli flakes and the cumin seeds. Cook for 1 minute, then remove the pan from the heat.
    3. Return the pasta and squash to the pan and add the reserved cooking liquid. Combine gently. Add the goat's cheese, season to taste and toss thoroughly. Turn into a warm serving bowl and top with the Parmesan cheese. Serve immediately.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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