Cheesy Bucatini with Pumpkin & Walnuts. For a taste of indulgence try this Cheesy Bucatini with Pumpkin & Walnuts, the tube-like pasta ensures each mouthful will be bursting with autumnal flavours.
Cheesy Bucatini with Pumpkin & Walnuts
150g butternut pumpkin
80g chioggia beet (you can also use regular beetroot)
1 garlic clove
4 tbsp olive oil
12 sage leaves
150g blue cheese
100ml white wine
50g shelled walnuts
Peel the pumpkin and remove the seeds. Finely peel the pumpkin. Peel the beetroot and cut into very thin slices.
Cook the macaroni in salted water, according to the packet directions. Meanwhile, press down on the garlic clove with the heel of your hand. Heat the oil in a pan, then add the sage and garlic and fry until crisp. Remove the sage, leave the oil and garlic in the pan. Add 125g of the cheese, along with the cream and wine. Heat while stirring, until smooth. Remove the garlic (or leave in if you prefer).
Drain the pasta with a sieve and let drip off well. Mix the pasta with the sauce. Season with salt and pepper and arrange on plates.
Top each plate with the vegetables, the remaining cheese and the walnuts. Garnish with sage.