Pasta With Butternut Parmesan Sauce Food

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SPAGHETTI WITH BUTTERNUT LEEK PARMESAN SAUCE



Spaghetti with Butternut Leek Parmesan Sauce image

Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!

Provided by Gina

Categories     Dinner

Time 35m

Number Of Ingredients 8

1 lb butternut squash (peeled and diced)
1 tbsp light butter
8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
1 cup large leek (white part only)
2 cloves garlic (minced)
1/4 cup fresh shaved parmesan cheese
4 sage leaves (sliced thin)
kosher salt and freshly ground black pepper (to taste)

Steps:

  • Bring a large pot of salted water to a boil.
  • Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
  • Stir in parmesan cheese and sage and mix in pasta until well coated.
  • Serve with additional parmesan cheese on the side.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 266 kcal, Carbohydrate 56 g, Protein 9.5 g, Fat 3.5 g, Cholesterol 5 mg, Sodium 97 mg, Fiber 9 g, Sugar 2 g

SPAGHETTI WITH BUTTERNUT SQUASH AND PARMESAN SAUCE



Spaghetti With Butternut Squash and Parmesan Sauce image

This recipe was adapted from skinnytaste.com. The photo looked so good, I had to make it. I tweaked it a bit and I didn't have leeks, so I used onion instead. But If you have leeks, I would suggest that you use them (I will next time). It was one of the most delicious pasta dishes I have ever eaten. Hope you like it too.

Provided by Joanne

Categories     Spaghetti

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

1 (12 ounce) box of ronzoni smart taste spaghetti
1 small butternut squash, peeled and diced
2 tablespoons unsalted butter
1 chicken bouillon cube
2 tablespoons grated parmesan cheese
salt & freshly ground black pepper, to taste
4 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, finely chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Place butternut squash in a single layer on a baking sheet. Toss with 2 tbs. of olive oil, and season with salt and pepper to taste.
  • Bake for 30 minutes. Remove from oven, let cool slightly. Place in a blender or food processor and blend until smooth.
  • Heat a large pot of salted water to boil for spaghetti. Cook according to package directions al dente. Reserve 3 cups of the starchy pasta water before draining.
  • Meanwhile, heat a large deep saute pan over medium heat. Add 2 tbs. olive oil, and 2 tbs. butter. Add onions, cook for 3 minutes stirring occasionally, add garlic cook for 1 minute. Add chicken bouillon cube, cook 1 more minute.
  • Add blended butternut squash, Parmesan cheese, and freshly ground pepper. Cook for 5 minutes, stirring occasionally. Add in the pasta water one cup at a time, add one to three cups depending on how thick or thin you like your sauce (I added about 2 cups).
  • Toss the drained pasta with the sauce. Mix well to combine.
  • Top with extra Parmesan cheese if you like.

Nutrition Facts : Calories 613.4, Fat 21.7, SaturatedFat 6.3, Cholesterol 17.6, Sodium 293.3, Carbohydrate 93, Fiber 7.6, Sugar 8.2, Protein 14.9

CREAMY BUTTERNUT SQUASH PASTA WITH SAGE AND WALNUTS



Creamy Butternut Squash Pasta With Sage and Walnuts image

Butternut squash gets roasted, puréed, then tossed with Parmesan to make this nutty, creamy pasta sauce. Each serving is topped with crispy fried sage leaves, a hint of lemon zest, and toasted walnuts, adding a crunchy contrast to the squash. Feel free to forgo wrestling with a giant squash and use a package of cubed precut squash instead.

Provided by Lidey Heuck

Categories     dinner, pastas, vegetables, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 10

2 1/2 pounds butternut squash, peeled, seeded and cut into 3/4-inch pieces
2 garlic cloves
5 tablespoons olive oil
Kosher salt and black pepper
3/4 packed cup fresh sage leaves
3/4 cup chopped walnuts
1 lemon, zested (about 1 tablespoon)
1 cup low-sodium chicken or vegetable stock, plus more as needed
1 pound short pasta, such as gemelli, casarecce or penne
1/2 cup freshly grated Parmesan, plus more for serving

Steps:

  • Heat the oven to 400 degrees. Place the squash and garlic on a sheet pan. Drizzle with 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon pepper. Toss well and roast until the squash is very tender, 30 to 35 minutes, tossing twice throughout. While the squash roasts, bring a large pot of water to boil.
  • Meanwhile, in a large (12-inch) skillet, heat the remaining 3 tablespoons olive oil over medium. When the oil is hot, add the sage and cook, tossing often, until the leaves begin to crisp, about 1 minute. Add the walnuts and a generous sprinkle of salt and cook, tossing often, until the sage leaves are lightly browned and crisp, 1 to 2 minutes. Using a slotted spoon, transfer the sage and nuts to a paper towel-lined plate and wipe out the skillet. Let the mixture drain for 1 minute, then add it to a small bowl with the lemon zest; toss lightly and set aside.
  • Working in batches if necessary, transfer the roasted squash and garlic to a blender or food processor, along with 1 cup stock, and blend until smooth and thick. The consistency should be somewhere between a purée and a thick soup. Add more stock as needed, if it seems too thick.
  • Transfer the puréed squash to the reserved skillet and keep warm over very low heat. Meanwhile, add the pasta to the boiling water, along with 1 tablespoon salt, and cook until al dente. Just before draining, ladle 1/2 cup pasta water into a measuring cup and set aside.
  • Drain the pasta and add it to the sauce. Toss to coat the pasta evenly, then, off the heat, add the 1/2 cup Parmesan and toss until the cheese is incorporated. Add a few tablespoons of the reserved pasta water if the sauce seems too thick. Season to taste with salt and pepper.
  • Divide the pasta among shallow bowls and sprinkle the sage, walnut and lemon zest mixture on top, and serve with extra Parmesan on the side.

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