Butternut Purée Pasta

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A creamy butternut sauce spiked with garlic & parmesan. This is pasta heaven!

Camille C.
Camille C.

5 minutes

Prep time

21 minutes

Cook time

650 cal.

Per serving


Pot (small), Oven, Stovetop, Colander, Immersion blender


Butternut squash

Step 1

Wash the squash & cut it in half lengthwise.

Step 2

Scoop out the seeds. Slice, then cube the squash, leaving skin on.

Step 3

Bring a pot of salted water to a boil. Add the cubed squash & cook for 20 min, or until fork tender.

Pasta (rigatoni)

Step 4

Meanwhile, cook the pasta according to the package instructions.

Step 5

When the squash is ready, drain & set it aside.


Step 6

Add a drizzle of olive oil to the same pot over medium heat. Then add the minced or crushed garlic. Cook for 1 min, stirring frequently.

Heavy cream
Parmesan (grated)

Step 7

Add the squash, salt, pepper, cream & half the parmesan to the pot.

Step 8

Stir until the mixture becomes creamy. If too thick, add a little water. Remove from heat.

Step 9

Using an immersion blender, blend the squash mixture until it's a smooth purée. Add the cooked, drained pasta to the butternut sauce.

Parmesan (grated)

Step 10

Serve topped with the remaining parmesan. Yum!

Nutrition facts

Average estimated amount for one serving

Energy650 cal.
Fat18 g
Carbohydrates113 g
Protein18 g
Fiber7 g

On average, one serving of the recipe "Butternut Purée Pasta" contains 650 Energy, 18 g of Fat, 113 g of Carbohydrates, 18 g of Protein, 7 g of Fiber.

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Butternut Purée Pasta