Description
This creamy Butternut Squash Pasta recipe features tender butternut squash cooked into a smooth, velvety sauce with garlic, nutmeg, and Parmesan cheese, tossed with your favorite pasta for a comforting, flavorful vegetarian meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz pasta (penne, fettuccine, or your choice)
Butternut Squash Sauce
- 2 cups butternut squash, peeled and cubed
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1/2 cup vegetable broth
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1/4 cup grated Parmesan cheese (optional)
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- Fresh parsley, chopped (for garnish)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain well and set aside.
- Sauté Butternut Squash: Heat olive oil in a large skillet over medium heat. Add the cubed butternut squash and cook for 5 to 7 minutes until it starts to soften but not fully tender.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn the garlic.
- Simmer Squash: Pour in the vegetable broth, cover the skillet with a lid, and let the squash cook for 10 to 12 minutes until it becomes tender and easily pierced with a fork.
- Blend Sauce: Transfer the cooked butternut squash mixture to a blender. Add the heavy cream (or coconut milk), nutmeg, salt, and black pepper. Blend until the sauce is smooth and creamy.
- Finish Sauce: Return the sauce to the skillet over low heat. Stir in the butter and grated Parmesan cheese if using. Taste and adjust seasoning as needed.
- Toss Pasta: Add the cooked pasta to the skillet and toss it with the sauce until evenly coated. If the sauce is too thick, add a splash of reserved pasta water to loosen it.
- Serve: Dish out the pasta warm, garnished with fresh chopped parsley and red pepper flakes for a little heat, if desired.
Notes
- You can substitute heavy cream with full-fat coconut milk for a dairy-free version.
- Use gluten-free pasta if needed to accommodate gluten sensitivities.
- To add protein, consider mixing in cooked chicken or roasted chickpeas.
- If you don’t have vegetable broth, water can be used but the flavor may be milder.
- Leftover sauce can be refrigerated for up to 3 days and reheated gently on the stovetop.
