Creamy Butternut Squash & Roasted Pepper Pasta RECIPE (2021 Vegan Christmas Dinner Recipes - part 2)
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Butternut squash fettuccine
Butternut Squash fettuccine, or pumpkin pasta. A very simple dish to make, using butternut squash, rosemary, Parmesan cheese as the main ingredients. I made the fettuccine myself, you can check out my video on that too, or simply buy ready made pasta. The combination of olive oil, pasta water and the starch from the pasta gives you a nice creamy consistency without cream. Some of the butternut squash pieces will fall apart helping to thicken the sauce. I used white wine but water will still be fine to deglaze with if wine is not for you. Fresh rosemary is best but dry will also work. The pinenuts are optional but give a nice crunchy texture. Enjoy my vegetarian butternut squash pasta recipe.
▶Get full recipe here
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Pasta With Butternut Squash, Brown Butter, and Sage
Brown butter-based pasta sauces are some of the simplest things around. They're emulsions made with a flavorful fat and pasta cooking water that coats the pasta in a thin, creamy sheen of flavor. Throw in some sautéed squash and some sage and you've got yourself a great 30-minute meal. It's a classic fall and winter dish that can be made right on the stovetop.
WHY THIS RECIPE WORKS
- Lemon juice adds flavor and halts the butter from over-browning when forming the sauce.
- Concentrating the pasta starch by using a small amount of cooking water helps the sauce emulsify into a creamy coating.
INGREDIENTS
2 tablespoons extra-virgin olive oil (30ml)
1 pound butternut squash, peeled, seeded, and cut into 1/2-inch cubes (450g; about 1/2 large squash)
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter (30g)
1 small shallot, finely minced (about 1 ounce; 30g)
1 handful fresh sage leaves, finely minced (about 1/2 ounce; 15g)
1 tablespoon juice from 1 lemon (15ml)
1 pound small cupped, tubular, or ridged pasta such as orecchiette, penne, farfalle, or rotini (450g)
1 ounce grated fresh Parmigiano-Reggiano cheese (30g)
DIRECTIONS
1. Heat olive oil in a large stainless steel or cast-iron skillet over high heat until very lightly smoking. Immediately add squash, season with salt and pepper, and cook, stirring and tossing occasionally, until well-browned and squash is tender, about 5 minutes. Add butter and shallots and continue cooking, stirring frequently, until butter is lightly browned and smells nutty, about 1 minute longer. Add sage and stir to combine (sage should crackle and let off a great aroma). Remove from heat and stir in lemon juice. Set aside.
2. In a medium saucepan, combine pasta with enough room temperature or hot water to cover by about 2 inches. Season with salt. Set over high heat and bring to a boil while stirring frequently. Cook, stirring frequently, until pasta is just shy of al dente, about 2 minutes less than the package directions. Drain pasta, reserving a couple cups of the starchy cooking liquid.
3. Add pasta to skillet with squash along with a splash of pasta water. Bring to a simmer over high heat and cook until the pasta is perfectly al dente, stirring and tossing constantly and adding a splash of water as needed to keep the sauce loose and shiny. Off heat, stir in Parmigiano-Reggiano. Adjust seasoning with salt and pepper and texture with more pasta water as needed. Serve immediately, topped with more cheese at the table.
Brown Butter Pasta with Butternut Squash, Walnuts & Sage | Food52 + All-Clad
Food52 resident Melina Hammer stopped by to whip up a Butternut Squash Pasta—complete with brown butter, sage, and walnuts (sounds cozy, doesn’t it?). It all comes together in a large D3 All-Clad Fry Pan—perfect for tossing pasta and soaking up every bit of flavor. This video is made in partnership with All-Clad Cookware. GET THE RECIPE ►►
PREP TIME: 10 minutes
COOK TIME: 30 minutes
SERVES: 4
INGREDIENTS
1 tablespoon extra-virgin olive oil
1 pound butternut squash (½ a small squash, sliced in half vertically), peeled and sliced into ¼-inch-thick half moons
1/2 teaspoon freshly grated nutmeg
1/8 to 1/4 teaspoons cayenne, depending on your penchant for spice
Kosher salt, to taste
Freshly ground black pepper, to taste
12 ounces linguine pasta
8 tablespoons (1 stick) salted butter
1 cup walnuts, toasted until golden and coarsely chopped
16 to 20 stems fresh sage, leaves plucked from stems
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Butternut Squash Pasta Sauce
If you are looking for a dairy-free, creamy squash based pasta sauce, here it is. This pasta sauce is made with butternut squash and cashews for a creamy and completely vegan option.
Check out the full recipe on my site -
BUTTERNUT SQUASH AND SAGE PASTA
Rich and luxuriously creamy our butternut squash and sage pasta is the ultimate autumn recipe and perfect for all the amazing squash we're now getting in season!
A great option for dinner and takes no time at all the pasta sauce comes together really quickly. We've made a sage oil to go over the top for some extra flavour but you can also just serve with parmesan and you're good to go!