Roast Butternut, Bacon and Sage Pasta Bake - goodhousekeeping.com - goodhousekeeping.com

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This pasta bake is a delicious way to celebrate the flavours of sage! 

With its strong aroma and minty, slightly bitter flavour, sage is never used raw and a little goes a long way (especially as it can withstand long cooking times without losing flavour). Bought fresh as downy leaves or dried and chopped, it is packed with a good dose of vitamins and minerals, including vitamin K, the unsung hero of cardiovascular and bone health. It’s rich in antioxidants and can help support your brain and improve memory function. It’s antimicrobial properties are also marked, and often find their way into household cleaning products. As a member of the mint family, sage makes a surprisingly delicious herbal tea, sweetened with a dose of honey and a squeeze of lemon.

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Cal/Serv: 727

Makes: 4 servings

Prep Time: 0 hours 30 mins

Cook Time: 1 hour 0 mins

Total Time: 1 hour 30 mins

1/2

butternut squash (about 600g), peeled, deseeded and cut into 2cm pieces

125 g

smoked bacon lardons

2 tsp.

olive oil

2 tsp.

dried sage

40 g

butter

40 g

plain flour

400 ml

semi-skimmed milk

50 g

Parmesan, grated

300g rigatoni pasta

300 g

rigatoni pasta

Small handful sage leaves, larger ones shredded (or use 1tsp dried sage)

125 g

mozzarella, torn

1. Preheat oven to 190°C (170°C fan) mark 5. On a baking tray, mix the butternut squash, bacon, oil and dried sage. Loosely cover with foil and roast for 30min, stirring halfway, until tender.
2. Meanwhile, make the sauce. Melt butter in a medium pan over low heat. Stir in flour and cook, stirring, for 30sec. Remove pan from heat and gradually mix in milk to make a smooth sauce. Return pan to medium heat and cook, stirring, until thick (the mixture will need to boil). Stir in most of the Parmesan and check seasoning.
3. Bring a large pan of salted water to the boil and cook pasta according to pack instructions, until just al dente. Reserve a ladle of the cooking water, then drain and return pasta to the pan (off heat). Remove half the squash (avoiding the bacon) to a bowl and mash. Stir mashed squash into the sauce then mix sauce into the pasta, adding a little of the reserved cooking water, if needed, to loosen.
4. Spoon pasta mixture into a rough 2-litre ovenproof dish and top with the remaining butternut squash and bacon, sage leaves, mozzarella and reserved Parmesan. Cook in oven for 25min, until golden. Serve.

Per serving:

• Calories: 727
• Protein: 30g
• Total fat: 31g
• Saturates: 16g
• Carbs: 79g
• Total sugars: 13g
• Fibre: 7g

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The Link Lonk


February 02, 2021 at 05:43PM
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Roast Butternut, Bacon and Sage Pasta Bake - goodhousekeeping.com - goodhousekeeping.com

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