Something magical happens to pasta when you combine it with a creamy butternut squash puree, a little Parmigiano Reggiano, leeks, garlic and sage.
I found this out by accident.
This started from a mistake, a butternut squash puree that was far too thin and liquidy. A very HAPPY mistake!
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| This is an awesome blender!! |
Sauteed leeks and a good quality cheese make this simple savory pasta dish a HUGE success, even if you're not a fan of butternut squash. You'll swear this is full of cream and butter... but it's not. This is perfect for Meatless Mondays, or any night of the week.
It's super easy to make with only a few ingredients, and is very filling. To speed this up, you can buy pre-cut butternut squash. I was craving a thick spaghetti, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great! My family isn't a fan of whole wheat, so I use Ronzoni Smart Taste or Dreamfield's low carb pasta.
Click Here To See The Full Recipe...
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