Clodagh McKenna's butternut pappardelle recipe that will transport you to Rome

A few months ago, on a cold, miserable grey Monday, I was having a catch-up with Phoebe (my right-hand girl). She was just back from a weekend trip to Rome and was in a state of euphoria as she recounted this simple but delicious dish of pasta she had eaten there. I was immediately “foodscaped” from cloudy London to dazzling Rome.

I simply had to try this dish.

I jumped on the Tube to Fortnum & Mason to buy some Café Murano fresh pasta, which chef Angela Hartnett is now making and selling in the food hall. I have been lucky enough to watch her make fresh pasta and cook it for a memorable Sunday lunch. Angela has the lightest touch when making pasta that gives such beautiful silkiness in texture.

When I returned home, Phoebe had roasted the butternut squash. An important note: if you have the butternut squash roasted or some left over from a previous roast, this dish takes just 15 minutes. Frying pan set over a high heat, I crumble in the Cashel Blue cheese.

Next, a little crème fraiche to loosen it up, and then comes the sunshine, as threads of saffron share their smokiness and colour with the sauce. Boil pasta for two minutes then add the sauce, so the pasta absorbs the flavours. Toss in the butternut squash and sprinkle pumpkin seeds on top, open a bottle of Barbera d’Asti, which has blackberry and morello cherry flavours, and goes perfectly with this pasta, and we are (almost) in Rome.

Roast butternut squash, cashel blue and saffron pappardelle

Prep time: 15 minutes

Cook time: 40 minutes

Serve with: Barbera d’Asti

Ingredients (serves 2)

600g butternut squash (or 400g peeled and seeds removed)

2 tablespoons olive oil

200ml crème fraîche

100g cashel blue cheese

½ teaspoon saffron

sea salt and freshly ground black pepper

250g fresh pappardelle

20g pumpkin seeds

Method

1. Pre-heat the oven to 180°C/Gas Mark 4.

2. Halve the butternut squash and peel the outer skin (get a good peeler for easy work). Slice the flesh into quarters and scoop out the seeds. Cut into 1cm (1/2in) cubes and place on a roasting tray. Drizzle with olive oil and season with sea salt and freshly ground black pepper. Roast in the preheated oven for 35 minutes (you will notice the squash getting wrinkly). Stir once every 10 minutes to coat the squash with the oil.

3. Place a frying pan over a low heat, add the crème fraîche and Cashel blue cheese and whisk together. Next whisk in the saffron, and season with sea salt and freshly ground black pepper. Allow to cook for another three minutes — the sauce will begin to thicken.

4. Put a large saucepan of salted water over a high heat, and when it comes to the boil drop in the fresh pasta. It will only take three minutes to cook — it overcooks really easily. Drain off all the water.

5. Place the cooked fresh pasta back in the saucepan and stir in the blue cheese saffron sauce and roast butternut squash. Toss together really well, and transfer to a warmed serving dish. Sprinkle the pumpkin seeds on top.