Description
A creamy and comforting butternut squash pasta dish that combines tender roasted squash with a smooth, flavorful sauce made from garlic, vegetable broth, and cream. Perfect for a quick 30-minute meal, this vegetarian recipe is garnished with fresh parsley and optional red pepper flakes for a touch of heat.
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
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté Squash: Heat olive oil in a large skillet over medium heat. Add the peeled and cubed butternut squash and cook for 5-7 minutes, stirring occasionally, until the squash begins to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional minute until fragrant, taking care not to burn the garlic.
- Simmer Squash: Pour in the vegetable broth and cover the skillet. Allow the mixture to cook for 10-12 minutes, or until the butternut squash is tender and easily pierced with a fork.
- Blend Sauce: Transfer the cooked squash mixture to a blender. Add the heavy cream (or coconut milk), nutmeg, salt, and black pepper, and blend until the sauce is smooth and creamy.
- Finish Sauce: Return the blended sauce to the skillet over low heat. Stir in the butter and Parmesan cheese, if using. Taste and adjust the seasoning with additional salt and pepper as needed.
- Toss Pasta with Sauce: Add the cooked pasta to the skillet and toss gently to coat the noodles evenly with the sauce. If the sauce is too thick, add a splash of reserved pasta water to thin it out to your preferred consistency.
- Serve: Plate the pasta warm, garnished with freshly chopped parsley and a sprinkle of red pepper flakes for a mild kick, if desired.
Notes
- You can substitute heavy cream with coconut milk for a dairy-free version.
- Use gluten-free pasta if you have dietary restrictions.
- To make this dish vegan, omit the butter and Parmesan or use vegan alternatives.
- Reserve some pasta water before draining to adjust sauce consistency.
- Red pepper flakes add a subtle heat but can be omitted for a milder flavor.
