Recipe By: MiwaPucci (https://cookbuzz.com/kitchen/478)
Serves 4 Cook: 45 min
Butternut squash | 1 |
Olive oil | 1 tbsp |
Butter | 1 tbsp |
Garlic | 1 clove |
Onion (small) | 1 |
Sage | 1 tbsp |
Nutmeg | 1 tsp |
Salt and pepper | a little |
Chicken soup stock* | 190ml |
Bacon or pancetta | 200g |
Red pepper | 1 |
Cheddar Cheese | 70g |
Double cream | 150ml |
Penne pasta | 75g each for 4 |
Parmigiano reggiano (optional) | as required |
Parsley (for garnish) | as required |
* For the chicken soup stock at Step 5, I used one OXO chicken stock cube dissolved in 190ml hot water.
Recipe By: MiwaPucci (https://cookbuzz.com/kitchen/478)
Serves 4
Cook: 45 min
Butternut squash | 1 | |
Olive oil | 1 tbsp | |
Butter | 1 tbsp | |
Garlic | 1 clove | |
Onion (small) | 1 | |
Sage | 1 tbsp | |
Nutmeg | 1 tsp | |
Salt and pepper | a little | |
Chicken soup stock* | 190ml | |
Bacon or pancetta | 200g | |
Red pepper | 1 | |
Cheddar Cheese | 70g | |
Double cream | 150ml | |
Penne pasta | 75g each for 4 | |
Parmigiano reggiano (optional) | as required | |
Parsley (for garnish) | as required |
Print Ingredients | Email Ingredients | |
1 | ||
1 tbsp | ||
1 tbsp | ||
1 clove | ||
1 | ||
1 tbsp | ||
1 tsp | ||
a little | ||
190ml | ||
200g | ||
1 | ||
70g | ||
150ml | ||
75g each for 4 | ||
as required | ||
as required |
* For the chicken soup stock at Step 5, I used one OXO chicken stock cube dissolved in 190ml hot water.