Creamy Butternut Pasta
Too many are put off by squash’s shape and thick skin, so it’s time to show you how it makes the most silky, healthy and absolutely delicious creamy sauce. With cheesy, nutty and sage flavours, this recipe might be my tastiest homemade pasta sauce too!
SERVES 4
PREP TIME 10 MINUTES
COOKS TIME 35 MINUTES
DIFFICULTY MEDIUM
Ingredients
4 tbsp olive oil
1 large onion, finely chopped
2 garlic cloves, minced
¼ tsp paprika
1 medium butternut squash, peeled and diced
500ml vegetable stock
30g grated parmesan cheese, plus more to serve
400g pasta, any kind you like
Salt & black pepper
To serve:
handful of sage leaves, 35g toasted chopped almonds
Method
1.
Heat 2 tbsp of oil in a large saucepan over a medium heat and add the onion. Sweat for 8-10 minutes or until soft and translucent, then add the garlic, paprika and seasoning to the pan. Stir well and cook for a further two minutes before adding the squash and pouring in the vegetable stock. Bring everything to a boil, then reduce the heat to a simmer for 15-20 minutes, or until the squash is cooked through and the stock has reduced by almost half.
2.
Add the parmesan cheese, then puree the squash mixture into a sauce using a hand blender. Taste and adjusting the seasoning.
3.
Meanwhile, cook your pasta according to the packet’s instructions. Drain and set to one side.
4.
To make the crispy sage leaves, heat the remaining oil in a large frying pan over a medium-high heat. Once hot, add the sage leaves and fry for 30 seconds or so, until crisp. Remove and drain on a plate lined with kitchen paper.
5.
Add the pasta to the sauce and stir to combine. Serve up in bowls topped with more parmesan, crispy sage leaves and toasted chopped almond.
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