Name: Pappardelle With Gorgonzola Cream Sauce And Squash Puree Recipe
Total time: 65 min
Yield: 8
Cuisine: Italian

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Sweet butternut squash and tangy gorgonzola blue cheese makes for a tasty vegetarian weeknight meal that wont have you missing the meat. Click to watch chef edi make his pappardelle with gorgonzola cream sauce and squash puree. For more recipes from chef edi, visit hstv. Com. 

How to make Pappardelle With Gorgonzola Cream Sauce And Squash Puree Recipe

Chef Edi, Editalian

Crawler

Italian

<p>Sweet butternut squash and tangy gorgonzola blue cheese makes for a tasty vegetarian weeknight meal that wont have you missing the meat. Click to watch chef edi make his pappardelle with gorgonzola cream sauce and squash puree. For more recipes from chef edi, visit hstv. Com. </p>

Package of bella italia fresh pappardelle pasta

Gustare vita olive oil

Clove of garlic

Hy vee red pepper flakes

Butternut squash

Hy vee salt

Hy vee ground black pepper

C.  of hy vee unsalted butter

Shallot

C.  of hy vee heavy whipping cream

Gorgonzola dulce cheese

C.  of italian parsley

Green onions

Hy vee ground nutmeg

Hy vee chopped walnuts

Cook pappardelle pasta according to package directions. Drain, reserving 1/3 cup pasta water. Set aside and keep warm.

step 1

Heat 2 tablespoons olive oil in a large skillet over medium heat. Add garlic and red pepper flakes; cook 30 seconds to 1 minute. Add butternut squash and season with salt and pepper. Cook, stirring occasionally, for 5 minutes. Add reserved 1/3 cup pasta water and cook additional 5 minutes or until squash is very tender. Once squash is tender, remove from skillet and place in a large bowl. Use an immersion hand blender to blend squash in to a puree.

step 2

In another large skillet over medium heat, add butter and remaining 1 tablespoon olive oil. Once oil begins to shimmer, add sliced shallots and season with salt and pepper. Saute 2 to 4 minutes or until softened.

step 3

Add heavy whipping cream to shallots all at once. Bring to a simmer. Whisk in gorgonzola cheese. Continue to whisk and simmer for 10 minutes or until cheese is completely melted and sauce has slightly thickened. Stir in nutmeg, parsley, and green onions, remove from heat.

step 4

Stir butternut squash puree into warm gorgonzola cream; whisking until well combined. Add cooked pasta and toss until coated. To serve, garnish each plate with additional parsley, green onions, and walnuts, if desired.

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Pappardelle With Gorgonzola Cream Sauce And Squash Puree Recipe

About Pappardelle With Gorgonzola Cream Sauce And Squash Puree Recipe:

Ingredients for Pappardelle With Gorgonzola Cream Sauce And Squash Puree Recipe

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