Butternut and cheese penne
Bright orange butternut squash and creamy white cheese make this appetising and delicious dinner.
Butternut and cheese penne is a pleasingly simple vegetarian dinner option. The soft, cozy texture of the squash, soaked in the flavour of the vegetable stock, makes the perfect accompaniment to the sharp flavour of the goat’s cheese. But the real stars of the dish are the fried sage leaves, which add drama and crunch. So don’t be tempted to skip this step. The whole dish only costs £1.45 per portion, making it an affordable family meal. To finish, sprinkle with a little Parmesan cheese and serve with a big bowl of salad to follow.
If your are not a fan of goats cheese, swap it for crumbled feta and stir a spoonful of cream cheese through the hot pasta to add a little extra creaminess. If you can find sage infused olive oil, drizzle some of this over the top for extra flavour.
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- 2 tbsp oil
- 1 onion, peeled and chopped
- 1 clove garlic, peeled and chopped
- 1 tsp dried chilli flakes, optional
- 1 butternut squash, peeled, deseeded and cubed
- 400ml hot vegetable stock
- 250g penne
- About 20 sage leaves
- 3 tbsp vegetable oil
- 125g goat’s cheese
- 2 tbsp pine nuts, toasted
- Salt and freshly ground black pepper