A creamy butternut sauce spiked with garlic & parmesan. This is pasta heaven!
Pot (small), Oven, Stovetop, Colander, Immersion blender
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.
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.
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.
Step 10
Serve topped with the remaining parmesan. Yum!
Average estimated amount for one serving
Energy | 650 cal. |
Fat | 18 g |
Carbohydrates | 113 g |
Protein | 18 g |
Fiber | 7 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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