Description
A creamy and comforting butternut squash pasta perfect for a cozy meal. This Italian-inspired dish features a velvety squash sauce made from simmered butternut squash blended to smooth perfection, enriched with cream and Parmesan cheese, and tossed with your choice of pasta. It’s vegetarian-friendly and easily adaptable to vegan diets.
Ingredients
Scale
Pasta
- 12 ounces pasta (fettuccine, penne, or rigatoni)
Sauce
- 2 tablespoons olive oil
- 1 small onion, chopped
- 2 cloves garlic, minced
- 3 cups butternut squash, peeled and cubed (about 1 small squash)
- 2 cups vegetable broth or water
- 1/2 cup heavy cream (or coconut cream for dairy-free)
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (more to taste)
- 1/4 cup grated Parmesan cheese (plus more for serving)
Garnish (optional)
- Chopped fresh sage or parsley
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Reserve 1/2 cup of the pasta cooking water before draining the pasta; then set the pasta aside.
- Sauté aromatics: In a large skillet over medium heat, warm the olive oil. Add the chopped onion and cook for 4 to 5 minutes until softened and translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook butternut squash: Add the cubed butternut squash to the skillet and pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 10 to 15 minutes until the squash is tender and easily pierced with a fork.
- Blend the sauce: Transfer the mixture to a blender and blend until completely smooth. Alternatively, use an immersion blender directly in the skillet for convenience.
- Finish the sauce: Return the smooth sauce to the skillet and heat over low. Stir in the heavy cream, ground nutmeg, black pepper, salt, and grated Parmesan cheese. Taste and adjust seasoning as needed.
- Toss pasta and sauce: Add the cooked pasta to the sauce and toss well to coat evenly. If the sauce is too thick, gradually add the reserved pasta water a little at a time until you reach the desired consistency.
- Serve: Serve the pasta hot, garnished with extra Parmesan and chopped fresh sage or parsley if desired.
Notes
- For extra protein, stir in sautéed mushrooms, cooked chicken, or white beans.
- To make this dish vegan, use coconut cream or another plant-based cream and substitute Parmesan with a vegan cheese alternative or omit it entirely.
- Adjust seasoning carefully, especially salt, based on the saltiness of your broth and cheese.
- This sauce also works well with gluten-free pasta if needed.
