Photo: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower
Yield
Serves 6 (serving size: about 1 cup)

Creamy Butternut, Blue Cheese, and Walnut Cavatappi delivers great flavor combinations and a good pick for an easy weeknight meal that's ready in less than 45 minutes.

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Combine squash, 1 1/2 teaspoons oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a jelly-roll pan coated with cooking spray. Bake at 425° for 24 minutes or until tender, stirring once.

Step 3

Cook the pasta according to package directions, omitting salt and fat. Drain pasta; keep warm.

Step 4

Heat a medium saucepan over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Reduce heat to medium-low. Stir in 1/2 cup milk, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper. Combine remaining 1/2 cup milk, flour, and yolks in a small bowl, stirring with a whisk. Slowly add egg mixture to pan, stirring constantly with a whisk. Cook 5 minutes or until thickened, stirring frequently with a whisk.

Step 5

Combine squash, pasta, and milk mixture in a large bowl; toss gently to coat. Sprinkle with cheese and nuts.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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