Rating: 4 stars
18 Ratings
  • 1 star values: 0
  • 2 star values: 3
  • 3 star values: 2
  • 4 star values: 8
  • 5 star values: 5

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.

Mary Drennen
Recipe by Cooking Light December 2012

Gallery

Credit: Johnny Autry/Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Recipe Summary

Yield:
Serves 6 (serving size: about 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • 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.

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

  • 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.

  • 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.

Nutrition Facts

307 calories; fat 10g; saturated fat 3.5g; mono fat 3.3g; poly fat 2.3g; protein 11.3g; carbohydrates 45.3g; fiber 3.8g; cholesterol 80mg; iron 2.3mg; sodium 318mg; calcium 169mg.
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