How to Make Creamy One Pot Butternut Squash Pasta
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CREAMY ONE POT BUTTERNUT SQUASH PASTA
Ingredients
* 2 tablespoons olive oil
* 4 cloves garlic minced
* 1 teaspoon fresh thyme
* ½ teaspoon red pepper flakes
* salt and pepper
* 5 cups chopped butternut squash approximately one small squash
* 1 ½ cups chicken stock or vegetable stock
* 500 gram box Barilla Penne Rigate pasta
* 1 cup heavy cream or half and half
* ½ cup grated parmesan cheese
* fresh thyme shredded parmesan, and red pepper flakes for garnish/serving
Instructions
* Heat a large, deep skillet over medium heat.
* Add the olive oil, garlic, thyme and red pepper flakes, and saute until fragrant.
* Add the chopped butternut squash and stir until coated.
* Add the chicken stock and cover. Let simmer for about 15-20 minutes, or until the butternut squash is soft.
* Meanwhile, set a large pot of salted water to boil and cook pasta according to package directions.
* When the butternut squash is soft, turn off the heat under the skillet and allow it to sit uncovered for a few minutes.
* Add the cream and parmesan, stir well, and puree with an immersion blender until the sauce is silky smooth (using a regular blender works too!)
* Drain the pasta and add it into the skillet , tossing it well in the sauce to coat.
* Sprinkle the top with some more freshly shredded parmesan, few sprigs of fresh thyme, and additional red pepper flakes, if desired.
* Serve immediately.
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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.
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CREAMY VEGAN BUTTERNUT SQUASH PASTA WITH FRIED SAGE | This Savory Vegan
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Easy Dinner Recipe! Butternut Squash Pasta with a Garlic Cream Sauce!
Check out this Easy Dinner Recipe! Butternut Squash Pasta with a Garlic Cream Sauce! FullyRaw Vegan Recipe! Who else here loves veggie noodle recipes?! This one is savory and creamy! I hope you love it too!
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Kristina Carrillo-Bucaram lives to inspire a FullyRaw or 100% raw vegan healthy lifestyle. Raw veganism incorporates fruits, vegetables, nuts, and seeds. Kristina posts new videos every week that include recipes, tips, tricks, vlogs, motivational, fitness, exercise, and inspiration on how to be the best version of yourself!
Creamy Squash Fettuccine with Caramelized Onion and Pancetta
Creamy Squash Fettuccine! Silky creamy sauce, caramelized onion, fork-twirled noodles, topped with the crispy pancetta and delicate little flakes of salty parmesan and fried sage leaves.
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Sausage & Butternut Squash Pasta
This super cozy pasta recipe is absolutely perfect for the fall season! Made from large tubular pasta and a butternut squash sauce, the flavors are impeccable and serves a crowd!
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INGREDIENTS
- 2 lb butternut squash
- 1 head garlic
- 1 lb Italian sausage, sliced into 1/4-inch pieces
- 1 lb paccheri pasta
- 1 cup chopped onion
- 1 1/2 tsp salt
- 1 tbsp chopped sage
- 1 tsp crushed red pepper flakes
- 6 oz tomato paste
- 1 – 1 1/2 cups pasta water
- 4 oz grated Parmesan cheese
INSTRUCTIONS
Preheat oven to 400°F. Remove the stem of the squash and slice it in half lengthwise. Discard the seeds. Drizzle the cut sides with 1 tbsp olive oil and set the cut side down on a parchment-lined baking sheet.
Slice off the stem and about 1/4-inch from the top of the head of garlic, exposing all the cloves. Place in the center of a square of aluminum foil. Fold up the corners of the foil and tightly pinch to create a packet.
Place both the squash and garlic in the preheated oven. Cook the squash until tender and softened, 30-40 minutes. Cook the garlic until golden brown and soft, 40 minutes.
Once the squash is done cooking, start the pasta. Bring 4 quarts of water to a boil and add 2 tbsp salt. Pour in the pasta and cook until al dente. Paccheri pasta will be about 12-15 minutes. Once al dente, remove from the water until ready to add to the sauce.
While the pasta is cooking, prepare the sauce. In a 6-quart Dutch oven, add 1 tbsp olive oil over medium heat. Add the sausage and spread to an even layer. Sauté until browned on both sides, 6-8 minutes. Remove the sausage from the Dutch oven and add the onion, salt, and garlic. Sauté until softened, 4-6 minutes. Add the red pepper flakes and sage. Then add the tomato paste. Stir and cook the tomato paste until darker in color and just beginning to stick to the bottom of the Dutch oven.
Add the scooped out squash and 1 cup of pasta cooking water. Use a potato masher if the squash needs to be further mashed. Turn the heat to low. Stir until smooth.
Add the pasta and stir until it is all coated in sauce. Add the reserved sausage and Parmesan cheese. Stir and serve.
#fall #pasta #squash