Air-Fried Pasta Crunch with Butternut Squash Cheese Sauce
Thu, 2 May 2024
INGREDIENTS
For the Crispy Pasta:
• 150g of cooked, cold pasta
• 1 tsp of rapeseed or olive oil
• ½ tsp of onion granules
• ½ tsp of garlic granules
• ½ tsp of smoked paprika
For the Butternut Squash Cheese Sauce:
• 10g of plain flour
• 10g of butter
• 100ml of whole milk
• 30g of grated cheddar cheese
• 1 tablespoon parmesan cheese
• 75g of cooked butternut squash mashed
• A dash of Worcestershire sauce
• Seasoning to taste
METHOD
1. Preheat your air fryer to 200°C for 2 minutes.
2. In a bowl, drizzle the oil over the cold pasta. Add the onion granules, garlic granules, and smoked paprika. Mix well to coat evenly.
3. Cook the pasta in the air fryer for 8-10 minutes. Shake ½ way through cooking and check occasionally to prevent overcooking. Once it is cooked, allow it to cool as it gets crispier.
4. Add the butter, flour, milk and seasoning in a saucepan. Whisk over medium heat constantly until the mixture thickens and begins to bubble. Allow to bubble for about one minute while still stirring.
5. Remove from heat and mix in the cheddar cheese, parmesan cheese and Worcestershire sauce until the cheese is fully melted. Add in the mashed butternut squash. For a smoother sauce, blend the mixture until creamy.
6. Serve the crispy pasta with the warm butternut squash cheese sauce on the side for dipping.
7. Serve immediately after cooking to enjoy the pasta at its crispiest. For added flavour chop up cooked streaky bacon mix into the sauce.
