Roasted Pumpkin and Blue Cheese Pasta with Rocket

Roasted Pumpkin and Blue Cheese Pasta with Rocket
10 Mins
Prep time
35 Mins
Cooking time
Serves 4

What you need

  • 600g butternut pumkin, peeled and chopped into 2cm pieces
  • 1 tablespoon oil
  • 3 spring onions, sliced
  • 1 clove garlic, crushed
  • 250g tub PHILADELPHIA Light Cream for Cooking
  • 100g blue cheese, crumbled
  • 500g gnocchi, cooked and kept warm
  • 50g baby rocket leaves, for serving

How to make it

  1. PLACE the pumpkin on a paper lined baking tray and spray with oil. Roast in a moderately hot oven 190°C for 25-30 minutes or until just tender.
  2. HEAT the oil in a large sauce pan and sautethe spring onions and garlic for 1 minute. Stir in the PHILLY and blue cheese and simmer gently for 2 minutes. Add the pumpkin and gnocchi and gently warm through. Spoon the gnocchi into pasta bowls then top with rocket leaves. Serve immediately.