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Butternut and goats milk cheese pasta

Butternut and goat’s milk cheese pasta

What would a Friday night dinner be without plenty of cheese and carbs? We’ve added some butternut to this delicious pasta dish for a pop of fresh colour.


250g peeled and chopped butternut
¼ cup olive oil
Salt and pepper
1 red chilli, finely sliced
250g shell pasta, cooked according to packet instructions
100g chevin, crumbled
Flat-leaf parsley, to garnish

1. Preheat oven to 220°C.
2. Place the butternut on a tray, drizzle with half the olive oil and season. Roast for 40 minutes.
3. Heat the remaining olive oil in a pot set over medium heat. Add the chilli and fry for 1 minute. Add the pasta, roast butternut and chevin, then season and toss to coat. Garnish with parsley.

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