Pappardelle With Butternut and Blue Cheese | Nigella's Recipes | Nigella Lawson
This is one of those welcoming, big-bowl suppers, perfect for feeding friends cosily.
Keywords
- Comfort
- Indulgent
- Italian Inspired
- Sociable
- Vegetarian
- Nut Free
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.nigella.com.
Cooking tools:
- Heavy-based pan
- Chef's knife
- Cutting board
- Peeler
- Mixing bowl
- Measuring spoon
- Measuring cup
- Pot
- Colander
- Wooden spoon
- Mug
- Stove
- Serving bowl
- Airtight container
- Non-metallic bowl
- Saucepan
- Spoon
- Plate
- Tongs
- Kitchen timer
Ingredients
- 1 large (approx. 1.25-1.5kg / 2¾-3¼lb) butternut squash or 800g / 1¾lb ready-cubed
- 1 medium - large onion
- 2 x 15ml tablespoons regular olive oil
- ¾ teaspoon smoked paprika
- 1 x 15ml tablespoon unsalted butter
- 3 x 15ml tablespoons marsala
- Maldon sea salt flakes to taste
- 100 grams pinenuts
- 500 grams pappardelle or other robust pasta
- 6 fresh sage leaves
- 125 grams blue cheese (such as Saint Agur)
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
Butternut squash and saffron pappardelle recipe
lovefood.com
Pappardelle With Roasted Butternut Squash, Sage And Pecorino
lurpak.com
Roasted Butternut Squash Pappardelle
foodwage.com
Pappardelle with roasted butternut squash, sage and pecorino
lurpak.com
Pappardelle with roasted butternut squash, sage and pecorino
lurpak.com
Pappardelle Bolognese
krollskorner.com
Pappardelle with Roasted Butternut Squash and Ricotta--Three Many Cooks
threemanycooks.com
Pappardelle with Butternut Squash, Walnuts, and Baby Kale
saveur.com