Carey says: “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
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
Olive oil for drizzling
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.
If budget allows, add some toasted pine-nuts to this dish for that extra bit of texture and flavour.
For an easy meat-free meal, simply leave out the bacon.
Michael’s wine recommendation – CLICK HERE
Carey Boucher Erasmus is a food writer, photographer, recipe developer and restaurant consultant.
She says, “As far as I can remember, I loved being in the kitchen. I grew up watching my mother in wonder as she prepared a myriad of dishes on any given day. And when my grandmother baked, I would be the official bowl licker. I even owned a mini wooden oven and stove set and always imagined myself being a chef while “cooking up” pots of mud and grass.
When I was old enough to reach the real stove and sink, I started cooking and experimenting – from dodgy rubbery microwave chocolate cake to edible and sometimes rather delicious meals. I loved home-economics in high school and even joined a “catering society”.
After matric, I studied Food science and Nutrition at Cape Technikon where I specialised in recipe, product development, nutrition and food communication (styling, food demonstrating etc.). In my final year, I graduated with 8 distinctions and achieved the title of Class valedictorian which I was pretty chuffed about. I was ready to go out into the food industry!”
Do follow her on her website – http://bitsofcarey.co.za