Want a really simple, but delicious-tasting vegetarian pasta dish that’s great for using up any leftover stilton or walnuts you might have lurking about at Christmas time? Why not try my Stilton, Squash and Walnut Pasta?
What to do with leftover stilton?
There’s something about that run-up to Christmas that sends normally sane shoppers a little bit crazy, isn’t there? I don’t know about you, but I always go a little bonkers and add things to my shopping basket that I would never normally buy… or things in much bigger quantities that I actually need. I blame the supermarkets… they just make everything so tempting!
For many people stilton is one of those things… those pesky supermarkets make you feel like you definitely need an enormous quantity of it to see you through the Christmas period… and that’s how so many people end up with erm… rather a lot of stilton lurking about in their fridge for days (and often weeks!) after Christmas is done and dusted…
If you are nodding along, then this recipe is for you! It’s the perfect way to use up leftover stilton… and also leftover walnuts (another feature of the pre-Christmas shopping madness!)… and leftover cream for that matter!
Stilton, Squash and Walnut Pasta
This Stilton, Squash and Walnut Pasta is actually one of my favourite pasta dishes – and not just at Christmas time! It’s just such a wonderful combination of sweet, caramelised butternut squash, earthy walnuts and tangy blue cheese.
And it’s so simple to make! Simply roast the butternut squash – adding the walnuts to the tray for the last 5 minutes – then cook the pasta and make an easy peasy sauce out of cream and stilton. It’s ready in just 30 minutes.
Make it your own
This easy pasta recipe is very adaptable. You could use it to finish up all sorts of odds and ends. For example, you could…
- use any other cheese in place of the stilton
- use any other type of nut in place of the walnuts
- add a couple of large handfuls of spinach in place of the butternut squash
- use another roasted vegetable as well as or in place of the butternut squash
- use any type of pasta you like: penne and fusilli both work well
Find the idea of cutting up a butternut squash a bit daunting?
If you find the idea of cutting up a butternut squash a bit daunting, the supermarkets stock ready chopped butternut squash, so you don’t have to do that bit!
If you like this recipe…
…you might also like:
Stilton, Squash and Walnut pasta
- 500 g butternut squash chopped into 1cm / ½inch cubes
- 2 tablespoons olive oil
- Salt and pepper
- 100 g walnuts
- 300 g linguine (or any pasta shape you like!)
- 50 g stilton crumbled
- 300 g cream (ideally double/heavy cream, but single cream will still work)
- Preheat your oven to 220C / 200C fan / gas mark 7 / 425F.
- Cut the butternut squash into cubes and spread over a baking tray. Drizzle the cubes of butternut squash with olive oil and turn them in the oil. Sprinkle with some salt and pepper and roast in your preheated oven for 20 minutes.
- While the butternut squash is roasting, cook the pasta according to the packet instructions or your own preferences.
- After the butternut squash has been roasting for 15 minutes, add your walnuts to the roasting tray and roast for 5 more minutes.
- Meanwhile put the cream plus the crumbled stilton into a pan and gently heat and stir until the stilton has melted and the sauce has thickened slightly.
- When the pasta is cooked, drain and tip into the sauce with a small splash of the pasta cooking water. Stir to combine.
- Add half the butternut squash and half the walnuts to the pasta and sauce and stir very gently to combine.
- Divide the pasta between the plates or bowls and use the remaining butternut squash and walnuts to decorate.
- Not suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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