Creamy Butternut Fettuccine with Gorgonzola
Roasted butternut gets a creamy upgrade in this ultra-satisfying pasta dish. Blended into a velvety sauce with a splash of cream, it coats fresh fettuccine like a dream. Crumbles of bold gorgonzola bring tang and richness, while toasted sunflower seeds add crunch. It’s midweek magic, no fuss required.
Tip: Reserve some pasta water, it helps emulsify the sauce and makes everything silky.
🔪 Easy
🍽️ 2
🥣 10 minutes
⏲️ 20 minutes
📌 Ingredients:
- 500 g Woolworths Diced Butternut
- 2 T Woolworths Mediterranean Extra Virgin Olive Oil
- Salt and freshly ground black pepper, to taste
- 250 g Woolworths Fresh Fettuccine Pasta
- 4 T Woolworths Whipping Cream
- 75 g Woolworths Italian Gorgonzola Semi-Soft Medium Fat Cheese
- 4 T Woolworths Sunflower Seeds, toasted
📌 Cooking instructions:
1. Toss the diced butternut with olive oil, salt, and pepper. Air fry at 200 °C for 15–20 minutes until golden and tender.
2. Cook the fettuccine in salted water until al dente. Reserve ½ cup pasta water before draining.
3. Blitz the roasted butternut with cream and a splash of pasta water until smooth.
4. Return the pasta to the pot and stir through the sauce. Add more pasta water as needed for a silky consistency.
5. Plate and top with crumbled gorgonzola and toasted sunflower seeds. Serve with a lightly dressed salad.