Heat the butter and oil together in a large saucepan over moderate heat.
Add the butternut and toss well. Saute until the edges start caramelizing and the butternut is almost tender
Add the onion and chilli to the pan and continue sauteeing until the onion is glazed and translucent.
At this stage bring a large saucepan of salted water to the boil and add the penne pasta. Cook for about 8 minutes until al dente.
Add the garlic and saute very briefly, you don’t want the garlic to burn and turn bitter.
Mix the sour cream and cheeses and add to the pan with the butternut. Toss all together well and turn off the heat.
Season to taste.
Strain the pasta through a colander, reserve about 100ml of the water for thinning the sauce if needed.
Toss a drizzle of premium quality extra virgin olive oil and the rocket leaves through the pasta then add to the saucepan of butternut, together with the pasta water if you want a saucier dish.
Serve with extra rocket leaves and a grating of parmesan cheese.
Reprinted with permission of Kitchen Diary.
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