Creamy Butternut, Blue Cheese, and Walnut Cavatappi

  • creamcheese Posted: 12/11/12
    Worthy of a Special Occasion

    This dish was lovely, though a bit bland for my tastes. I used whole wheat pasta. After tasting I added crushed red pepper and fresh herbs - sage the first day, rosemary the next. Very pleased with the final results. Definitely worth cooking considering how quick and easy.

  • JillyBurke Posted: 12/10/12
    Worthy of a Special Occasion

    Very interesting combo of flavors. Making this recipe was like running a 3-ring circus so next time I'll have my husband help.

  • LDombeck Posted: 12/27/12
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    Loved it!! I don't eat dairy, so I substituted plain almond milk for the milk and omitted the blue cheese. Still was really good. I think I would start with half the amount of black pepper next time. My boys (4 and 6) thought it was a bit spicy. I noticed the pepper, but it was good for me. A great pasta dish that is not tomato based.

  • sprky182 Posted: 12/04/12
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    Great flavor combination. Easy to make.

  • Dorseyl Posted: 11/26/13
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    We really love this recipe! The sauce tastes like alfredo and the whole thing is so easy to make. For me, it's the blue cheese crumbles and roasted butternut squash that really makes the dish. Don't skip either of those :)

  • WhatEvil Posted: 02/23/14
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    Not worth the hassle. Takes a while and the results aren't amazing. It was fairly tasty but not nearly worth the effort.

  • nitapepita Posted: 08/25/13
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    This is delish and low calorie

  • Marlis16 Posted: 09/03/13
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    So good! I made it as is. Some of the butternut squash came out charred and crispy which added a delicious sweetness and crunch

  • mollydollyk Posted: 03/28/14
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    My only note on this is it doest reheat well because of the egg. But I still ate the leftovers, they were great with some canned butternut squash soup.

  • EllenDeller Posted: 10/20/13
    Worthy of a Special Occasion

    Wow, this is delicious! I took the advice of previous reviewer and added crushed red pepper, sage, and rosemary to the onion mixture right before adding the milk. As my husband said, "these flavors really pop!" I noticed that it cooled very quickly, so be ready to eat when you plate it. My advice (besides adding the red pepper and herbs) would be to get everything measured and ready before you start, throw the pasta in the boiling water when the squash is half-way done, and put the onions in to saute just as soon as you put the pasta in the water. I halved the recipe and made three servings. I was quite satisfied with one, and as usual, my husband ate two (generally true with CL recipes). Served with a big green salad with tomatoes and artichokes.

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