|dinner, with only 5-7 ingredients...
||[Apr. 7th, 2007|01:55 pm]
Home made recipes.
Finally got around to trying this at a friend' birthday party last month...
We pretty much doubled the garlic & thought it was perfect like that, but you might not want it quite that garlicky. :)
I especially love the fact that it can be very easily tweaked for specific diet requirements. It can be served with just about any pasta. If people can't eat, or don't like either the cheese or the nuts, they don't have to have them as they're garnishes that are added only when serving. We tried it with both a gluten-free one & the originally suggested egg tagliatelle & it was most excellent, regardless of which carb was added...
tagliatelle with roast squash & garlic mushrooms
Preheat the oven to 400°F. Remove peel from squash, halve & scoop out seeds, & cut into cubes (slightly smaller than 1"). Place on a baking sheet, sprinkle with 1 tbsp olive oil & roast for 25-30min, or until softened.
- 1 butternut squash;
- 375g pack of egg tagliatelle;
- 1 clove crushed garlic;
- 250g mushrooms;
- 2 tbsp olive oil;
- ¼ c crushed walnuts (optional);
- 100g blue cheese (optional).
Slice the mushrooms. Heat the remaining oil in a large frying pan, add garlic & mushrooms, & cook until browned & softened.
Cook tagliatelle according to pack instructions. Drain. Toss in mushrooms, garlic & squash. Season with freshly ground black pepper. Add a little more olive oil if necessary.
Melt blue cheese in microwave for a few seconds. Garnish with blue cheese & crushed walnuts, if desired.
Suggested serving: accompany with a simple rocket & balsamic vinegar salad. Enjoy!
Ready in 50min.
Per serving: 390 calories, 11 g fat (2g saturated), 8 g sugar.
Note: Contains eggs, dairy products & nuts.