Creamy butternut chicken pasta

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Boil the cubed butternut until almost soft. Then roast the cubed butternut in the airfryer for 10 mins.

Step 2

While the butternut is boiling, sear the chicken in the pan for 2 mins each side then bake in the oven for 20 mins at 220 C

Step 3

Cook your pasta in a pot of well salted boiling water for 7 mins. Reserve 1 cup of pasta water before draining.

Step 4

Pureé with a stick blender or in a food processor with 1 cup water.

Step 5

Melt the butter over medium heat and when just sizzling add the sage leaves.

Step 6

Cook, swirling the pan so the butter browns evenly. Remove the sage leaves when crisp and the butter is lightly browned.

Step 7

Set the leaves aside on a paper hand towel and leave butter in pan.

Step 8

Add the garlic to the butter and sizzle for 30 seconds, moving it around the pan so it doesn't burn. Turn the heat down if you need

Step 9

Add the tomato paste and let it gently sizzle for 2 minutes, whisking it into the garlic and butter.

Step 10

Lower heat and add the cream and ½ cup pasta water and mix well. Use a flat whisk.

Step 11

Bring it to a gentle simmer

Step 12

Add the butternut puree and mix in well.

Step 13

Add the parmesan in two separate lots, whisking and letting it melt between each addition.

Step 14

Add the lemon juice and black pepper and mix in well. Season to taste with salt.

Step 15

Add your pasta straight into the sauce and let it gently bubble away for a minute or so.

Step 16

Add more pasta water to loosen the sauce if needed. This is quite a thick sauce so loosen as much as you need.

Step 17

Serve with extra parmesan, a good crack of black pepper and the crisp sage on top.