Butternut ”Linguine” with Blue Cheese Sauce, Crispy Bacon & Sage Carey Erasmus April 12, 2016 6 Comments Prep Time: 5 minutes Cooking Time: + - 10 minutes Serves: 2-3 Spiralize a small butternut and make this comforting and completely carb-free ”linguine” dish. Butternut, blue cheese, bacon and sage – a flavour combination I’ll never grow tired of. It’s timeless and damn delicious. The butternut ”linguine” nails the brief being perfectly al dente from cooking briefly in creamy blue cheese sauce, it’s like noshing on full on pasta – without the pasta baby afterwards. It’s time for ”courgetti’‘ (as much as I enjoy it) to move aside, there’s a new kid on the block, butternut (and quite possibly sweet potato) will definitely satiate my “pasta” needs during the winter months. P.S. This deliciousness is all done in one pan! Butternut ”Linguine” with Blue Cheese Sauce, Crispy Bacon & Sage Ingredients: 1 small butternut with little to no seed cavity (+- 1 kg) , peeled and spiralized 125 g streaky bacon, diced 30 ml butter 15 ml olive oil 8 sage leaves 1 garlic clove, crushed 250 ml cream 100 g creamy blue cheese Freshly ground salt and pepper to taste To serve: Parmesan shavings Olive oil for drizzling Method: Fry the bacon in a large heavy based frying pan until crispy. Remove and set aside. Add the butter and olive oil to the pan and fry the sage leaves until crispy. Remove and set aside. Add the garlic and saute for 2 seconds then pour in the cream and simmer over moderate heat for 10 minutes or until it starts to thicken. Add the blue cheese and simmer gently while stirring all the while until blue cheese is completely melted and the sauce is reduced and viscous – it should coat the back of a spoon. Now add the spiralized butternut and using a pair on tongs, toss around in the sauce making sure it gets well coated. Cover with a lid and simmer for no more than 5 minutes, remove lid and simmer a few minutes more until butternut is al dente. Toss the crispy bacon and sage leaves (keep some aside for garnishing) gently together with the creamy butternut ”linguine”. Season to taste. Serve immediately sprinkled with extra bits of bacon, sage, Parmesan shavings and a drizzle of olive oil. TIP: If budget allows, add some toasted pine-nuts to this dish for that extra bit of texture and flavour. ANOTHER TIP: For an easy meat-free meal, simply leave out the bacon. This recipe was developed using AMC Cookware. 6 Responses nadia@maisontravers April 12th, 2016 Not having a spiraliser, I am going to make with pasta but add the butternut in my sauce. Looks heavenly. Reply Carey Erasmus April 12th, 2016 Enjoy!! Reply Alexis May 3rd, 2016 If one doesn’t have a spiralizer, could julienned butternut (with a veg peeler) work? Reply Carey Erasmus May 3rd, 2016 absolutely! Reply Leigh May 7th, 2016 I made this last night …absolutely loved it……yum yum yum. Been low carb for 2 years now and this is closest I have had to pasta….was seriously delicious. Don’t have spirsliser but used potatoe peeler and worked really well. Thank you for this great recipe. Reply Carey Erasmus May 9th, 2016 Thanks for the great feedback! 🙂 Reply Leave a Reply Cancel ReplyYour email address will not be published.CommentName* Email* Website Save my name, email, and website in this browser for the next time I comment.