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Tagliatelle with butternut & blue cheese

January 23, 2016

Robust Pasta

I had not had pasta in a very long time and I wanted my first pasta dish of the year to be a Nigella recipe.  Nigella’s pasta meals are wholesome, delicious and clever enough to share with guests.  It is all about balance with this dish, so keep tasting as it includes blue cheese which is extremely strong.  Also there is no heavy sauce so the seasoning must be added carefully.  The addition of pine nuts was a very nice addition, the only thing I changed was adding fresh basil and dried sage rather than fresh sage.  I think the dish was sophisticated but simple and easy enough for a weekday meal.

This recipe was taken from Nigella Lawson’s Nigella Kitchen: Recipes from the heart of the home (Chatto & Windus, 2014).

Nigella Pasta 3

Tagliatelle with butternut squash & blue cheese


Nigella Pasta 2

Sprinkle the blue cheese when pasta is complete and let it melt.

800g butternut squash (peeled & cubed), 1 large onion (peeled & chopped finely), 2tbsps olive oil, 1/2 tsp paprika, 1tbsp unsalted butter, 125ml water, salt to taste, 100g pine nuts, 500g tagliatelle, 6 fresh basil leaves, 125g soft blue cheese.


  1. Heat the olive oil gently in a pan and then fry the onion until soft and golden.
  2. Add the paprika to the onion.
  3. Add the butternut squash and butter and mix well.
  4. Once mixed well add the water.
  5. When the pan comes to a boil, turn down the heat and let it simmer for about 20 minutes until tender.
  6. Start cooking the pasta.
  7. Briefly toast the pine nuts until dark gold on a pan.
  8. Set the squash and onion aside.
  9. Mix with the herbs and season to taste.
  10. Drain the pasta and mix with the squash and then add the toasted pine nuts.
  11. Add the blue cheese and toss like a salad.
  12. Serve when well mixed.

From → Main Meals

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