Pasta with butternut parmesan sauce
Creamy pasta dish with a rich butternut and Parmesan sauce, covering 23% of your daily requirements of vitamins and minerals. Best for a cozy dinner night during fall or winter season. Similar recipes include Pasta with Creamy Parmesan Butternut Squash Sauce and Butternut Squash, Parmesan, and Pasta.
Ingredients
butternut squash
453.59 g
farfalle
226.8 g
olive oil
1 Tbsp
shallot
236.59 g
grated parmesan cheese
50 g
cream
119 ml
ground nutmeg
0.12 tsps
parsley
1 Tbsp
lemon juice
2 tsps
salt and pepper
4 servings
water
4 servings
Method
- Preheat the oven to 350F.
- Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them .
- Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down.
- Bake for 40 minutes or until a fork easily pierces the squash.
- Allow to cool for 10 minutes.
- Scoop out the squash flesh from the skins and pure with a blender (work in batches or place in a bowl and use a hand blender).
- Discard the skins.
- Fill a pot with water
- and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil.
- Add the pasta and cook at a hard boil, uncovered until al dente.
- While the pasta is cooking, pour the olive oil into a wide skillet on medium heat.
- Add the shallots and saut until soft and translucent, about 5 minutes.
- Add the butternut squash pure and c
- ook for about a minute, mixing it in with the shallots.
- Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps.
- Stir in the Parmesan.
- Add the nutmeg, salt and pepper.
- Add water (or chicken stock) to thin to the consistency you want.
- Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.
- Check pasta. When ready (al dente) drain and plate.
- Pour the sauce over the pasta.
- Garnish with a little extra parsley and Parmesan.
- Serve immediately.
- Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle.
Nutrition:
Carbs
68 g
Fat
18 g
Protein
14 g
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