Smooth puree: Creamy Raspberry & Peach Puree
Ingredients
- 250g macaroni or other short pasta
- 1 glug of extra-virgin olive oil
- 1 knob of butter
- 1/2 medium onion, finely diced
- 200g butternut squash peeled and chopped (or frozen cubes of prepared butternut squash, defrosted)
- 1 carrot, peeled and chopped
- 1 tablespoons of plain flour
- 100ml low salt vegetable stock
- 150ml full fat milk or single cream
- 150ml full fat milk or single cream
- 80g cheddar cheese, grated
- 20g Parmesan or any other hard cheese, grated
- 1 tsp fresh or dried sage chopped
Method
- Heat a large pan of water and cook the pasta according to packet instructions.
- In the meantime, make the sauce.
- Heat a medium heavy bottomed pot over medium heat. Add the extra-virgin olive oil and butter. When the butter melts into the oil, add the onion and cook for a few minutes until softened. Add the butternut squash and carrot cubes. Cook for 8-10 minutes until the vegetables have softened.
- Add the flour and mix through the vegetables and cook together 1 to 2 more minutes.
- Whisk in the stock and milk and bring the sauce to the boil. Stir in cheeses and the sage. Blend the sauce with a stick blender.
- Drain cooked pasta well and combine with sauce. You can either serve as is, or place in a ramekin and grate over a little extra cheese and place under the grill for a few minutes to brown.
