JULIENNE BRUNO Burrella - Vegan Cheese
Ingredients
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1 Whole Butternut Squash
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150g Fusilli Lunghi
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1 Burrella
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60g Crematta
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1-2 Shallots
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1 Garlic clove
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Salt to taste
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Sage
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Tomato paste
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Chilli Flakes
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Extra Virgin Olive Oil
Method
- Preheat your oven to 200°C. Peel and cube the butternut squash, tossing it with olive oil, salt, and a few smashed garlic cloves. Roast for about 30 minutes, turning occasionally to get that perfect caramelised finish.
- Cook the Fusilli Lunghi al dente, and save some of that pasta water— we will use it again when building the sauce.
- In a stainless steel pan, sauté thinly sliced garlic, shallots, and a pinch of chilli flakes in extra virgin olive oil. Stir in a touch of tomato paste to bring some depth.
- Add the roasted squash, a ladle of pasta water, and Crematta. Stir gently as the sauce thickens and becomes velvety.
- Toss in the cooked pasta, add a bit more Crematta, and mix until everything is coated perfectly.
- For the final flourish, plate the pasta and slice open the Burrella. Place it beside the dish, letting its creamy texture complement every bite.
- Serve immediately, and enjoy the balance of textures and flavours—simple, seasonal, and full of character.
Field Notes
All it takes are a few good ingredients to make something special. Today, we’re making Butternut Squash Pasta with Shallots, Sage, Crematta, and Burrella, sourced from our friends @Ocado.
Roasted butternut squash brings a sweet, golden richness to the dish, perfectly paired with Fusilli Lunghi, which wraps around every bit of flavour. Crematta creates a silky sauce, and just before serving, a fresh cut of Burrella adds a creamy, delicate finish that ties it all together.
