🎼 Perfect partnerCreamy Roasted Garlic Butternut Squash Pasta
🍝 ⏱️ 1h
Oven + stovetop — no fighting over heatShares 6 ingredients (rosemary, butter, pepper)
👨🍳 Instructions
✨ Meez Magic · 15 steps → 15 actionsReady to cook?
Immersive step-by-step Cook Mode with timers.
1
Over high heat, bring a stockpot of salted water to a boil
2
Grate the aged Havarti cheese and set aside
3
In a saucepan over medium-high heat, melt the 4 tablespoons of unsalted butter
4
Add the finely chopped garlic and use a rubber spatula to move it around, allowing it to sweat for about 3 minutes
5
Add the heavy cream and lemon juice to the saucepan
6
Let the mixture simmer until it reduces and thickens
7
Once the water is boiling, cook the pappardelle according to package instructions
8
Drain the pappardelle in a colander
9
Sprinkle the grated Havarti cheese over the sauce and use a rubber spatula to mix until fully incorporated
10
Add the lemon zest and mix it into the sauce
11
Transfer the drained pappardelle back into the stockpot
12
Pour the sauce over the pappardelle and use a rubber spatula to gently fold until fully and evenly coated
13
Transfer the pasta to a serving dish or bowl
14
Finish by sprinkling the fresh thyme leaves and fresh rosemary over the dish
15
Serve and enjoy!
🎉
You're all done!
Enjoy your pappardelle with lemon havarti cream sauce — and don't forget to share.
From Cook Mode
Tips as you cook
- Gather IngredientsMise en place makes cooking easier
- Boil Salted WaterSalt water generously like the sea
- Grate HavartiGrate cheese cold for easier shredding
- Watch out · Melt ButterWatch closely so butter doesn't brown
- Watch out · Sweat GarlicKeep heat gentle to avoid burning garlic
- Add Cream & LemonStir to combine evenly
- Watch out · Simmer SauceStir occasionally to prevent scorching
- Cook PappardelleTaste test for perfect al dente
Swaps, storing and making ahead
Good to know
Swaps
- No aged havarti? Gruyère or fontina melts similarly and works well in this sauce.
- No fresh thyme or rosemary? Stir about a third as much dried herb into the sauce instead of sprinkling it on top.
Storing it
Store leftovers in an airtight container in the fridge for 3–4 days. Reheat on the stove with a splash of cream or milk to loosen the sauce, until steaming hot.
Making it ahead
The cream sauce can be made up to a day ahead and kept in the fridge; reheat gently before tossing with freshly cooked pappardelle.
Notes by Meez Magic, written for this recipe. Use your judgment.
From home cooks
