Creamy Butternut Pasta
Indulge in the cozy and comforting flavors of Creamy Butternut Pasta, a luscious dish that combines the natural sweetness of butternut squash with creamy, cheesy goodness. This recipe begins with tender roasted squash pureed into a velvety sauce, enhanced with aromatic garlic, sautéed onion, and just a hint of spice from red pepper flakes. A touch of heavy cream and freshly grated Parmesan take the sauce to decadent heights, perfectly coating al dente pasta like fettuccine or penne. With optional fresh sage for a fragrant, gourmet finish, this vegetarian pasta dish is easy to prepare in under 45 minutes, making it a perfect weeknight dinner or a show-stopping meal for entertaining. Serve it with a sprinkle of extra Parmesan and a side of crusty bread for a truly indulgent experience. Keywords: butternut squash pasta, creamy butternut sauce, vegetarian pasta recipe, comfort food, easy weeknight dinner.
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Recipe Information
Ingredients
- 3 cups (peeled and cubed) Butternut squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 3 whole (minced) Garlic cloves
- 1 (small, diced) Yellow onion
- 1 cup Vegetable broth
- 0.5 cup Heavy cream
- 0.5 cup (grated) Parmesan cheese
- 12 ounces Pasta (such as fettuccine or penne)
- 5 (optional, roughly chopped) Fresh sage leaves
- 0.25 teaspoons Red pepper flakes
- 0.5 cup (reserved from cooking pasta) Pasta water
Instructions
Peel the butternut squash, remove the seeds, and chop it into small cubes measuring approximately 1 inch.
In a large skillet or saucepan, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and minced garlic to the pan. Sauté for 2-3 minutes until fragrant and translucent.
Stir in the cubed butternut squash, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the squash begins to soften.
Pour in the vegetable broth, cover the skillet, and let the squash simmer for 10-12 minutes, or until it is fork-tender.
While the squash is cooking, bring a large pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1/2 cup of pasta water before draining.
Once the squash is tender, transfer the mixture to a blender or use an immersion blender directly in the skillet to puree until smooth and creamy. Add a splash of the reserved pasta water if the mixture is too thick.
Return the blended squash sauce to the skillet over low heat. Stir in the heavy cream, Parmesan cheese, and optional red pepper flakes. Adjust seasoning with additional salt and pepper to taste.
Add the cooked pasta to the skillet with the sauce, tossing to coat evenly. If needed, add a bit more reserved pasta water to achieve your desired sauce consistency.
Serve the Creamy Butternut Pasta hot, garnished with fresh sage leaves and extra Parmesan cheese, if desired.
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.8 g | 28% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 725 mg | 32% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 8.5 g | 31% | |
| Total Sugars | 6.4 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 210 mg | 16% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 695 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
