200g fresh pappardelle
Half a butternut squash (pithy bits + seeds removed)
A few teaspoons of honey
2 sprigs of fresh rosemary
preparation 2 mins • you cook for 18 mins •
Watch a 30 second preview of my cook-along video below
This recipe couldn't be simpler and couldn't be tastier. The rosemary infused roast squash with the richness of creamy mascarpone make this a real winner. Pappardelle lends itself perfectly to a dish like this as the larger strands can pick up the big flavours. Top with shavings of parmesan and whilst your waist won't thank you, your taste buds will! This is a two part recipe. In part one we prepare and roast the squash. In part two we cook the pasta and finish everything off!
Baking tray for the squash
Large pan to boil the pasta
Pan to cook/mix the squash and mascarpone
Spoons to stir
Before you start, preheat your oven to 180c. Have the squash out in front of you with the rosemary, honey & seasoning alongside. Now click here!
Before you start, have a pan on with salted boiling water for the pasta. Have your other saucepan ready on the hob. Have the squash out in front, the pasta and mascarpone standing by and click here!