Fusilli With Butternut Squash, Smoked Bacon & A Cheesy Sauce

Photo: Sophie32

Ingredients

570 gr.s of butternut squash, peeled, cut up into 1cm 1 cm chunks

200 gr.s strips of smoked bacon

400 gr.s fusilli

240 ml.s of alpro soy cream

50 gr.s of grated Gruyère cheese, for the sauce

2 fat cloves of garlic, peeled & finely cut up

EVOO

sea salt

grinded fresh black pepper

Preparation

Cook the pasta in a large pot with salted boiling water. Cook until al dente. Drain well, but reserve a bit of the cooking water for the sauce. Keep warm.

Heat a large non stick pan up on medium high. Add 2 or 3 tablespoons of the EVOO & heat up. When the oil sizzles, add the pieces of smoked bacon. Fry until browned & crisped up. This will take about 5 to 8 minutes. Put the bacon on a plate with 2 kitchen papers on it, to drain of the fat. Keep warm.

Using the same pan, add 2 to 3 tablespoons of the EVOO & heat up on medium high. When the oil sizzles, add the garlic & the chopped butternut squash. Fry until the squash is cooked through & browned on all sides. Stir frequently. This will take about 5 to 10 minutes. Season to taste with sea salt & black pepper.

Add the soy cream & add the pasta too. Add a bit of the left cooking water to create more of a sauce. Stir well. Let the soy cream thicken. Check seasoning again. It has to taste fab!

Remove from the heat & add the grated cheese. Stir well.