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Butternut spaghetti with blue cheese, walnuts & sage
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Serves: 1
185g pack Waitrose Spiralized Butternut Spaghetti
6 small sage leaves
½ clove garlic, crushed
25g walnut pieces
2 tsp olive oil, plus extra for drizzling
½ x 25g pack flat leaf parsley, roughly chopped
25g blue cheese, such as Gorgonzola Dolce
1. Preheat the oven to 200°C, gas mark 6. Place the butternut spaghetti on a baking tray and toss with the sage, garlic, walnuts and olive oil. Spread the mixture out over the tray and season well. Roast for 5 minutes.
2. Toss with the parsley and cheese and drizzle a little extra oil. Season and serve.
gluten free
Typical values per serving:
Energy |
1,854kJ 447kcals |
---|---|
Fat | 37.7g |
Saturated Fat | 8.1g |
Carbohydrate | 16g |
Sugars | 9g |
Protein | 11g |
Salt | 0.7g |
Fibre | 4.6g |
This recipe was first published in November 2016.
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