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Butternut Boursin Tagliatellte
  • 250g tagliatelle
  • 3 cups peeled, cubed butternut squash
  • 150g pkg fine herbs Boursin
  1. Cook pasta in boiling water. Reserve 1/2 cup cooking water for sauce.
  2. Heat a large non-stick frying pan over medium-high. Add oil, then squash and salt. Season with pepper.
  3. Cook until squash is tender and starts to brown, about 10 min. Add 3/4 cup water and cook until it is absorbed and squash is fully cooked, about 5 more min. Reduce heat to medium-low. Add reserved pasta water and stir in cheese. Simmer until smooth and slightly thickened, about 2 min. Drain pasta and toss with sauce. Season with pepper.