Creamy Butternut, Blue Cheese, and Walnut Cavatappi |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Creamy Butternut, Blue Cheese, and Walnut Cavatappi delivers great flavor combinations and a good pick for an easy weeknight meal that's ready in less than 45 minutes. Ingredients:
4 cups (1/2-inch) cubed peeled butternut squash (about 1 1/3 pounds) |
2 1/2 teaspoons olive oil, divided |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
cooking spray |
8 ounces uncooked cavatappi |
1 cup prechopped onion |
1 tablespoon minced garlic |
1 cup 2% reduced-fat milk, divided |
1 teaspoon all-purpose flour |
2 large egg yolks |
2 ounces blue cheese, crumbled (about 1/2 cup) |
3 tablespoons chopped walnuts, toasted |
Directions:
1. Preheat oven to 425°.
2. Combine squash, 1 1/2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray. Bake at 425° for 24 minutes or until tender, stirring once.
3. Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.
4. Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Combine remaining 1/2 cup milk, flour, and yolks in a small bowl, stirring with a whisk. Slowly add egg mixture to pan, stirring constantly with a whisk. Cook 5 minutes or until thickened, stirring frequently with a whisk.
5. Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.
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