Creamy Butternut Squash Pasta
Creamy butternut squash
pasta made with roasted butternut squash, garlic and parmesan. The thick
and creamy sauce (that's pretty hard not to eat straight from the bowl) is
tossed with penne pasta for a quick and incredibly delicious dinner the whole
family will enjoy!
CourseMain Course
CuisineItalian
Keywordbutternut
squash pasta, butternut squash sauce
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Calories546kcal
AuthorEmily Kemp
Ingredients
- 14 oz
(400g) penne pasta
- 1 lb
(500g) butternut squash
- 4 cloves garlic
- 1/2 tsp chili
flakes plus extra for garnish ( if desired)
- 1/2 tsp paprika
- 1/2 tsp dried
oregano
- 2 tbsp cream
- 1/4 cup
(20g) freshly grated parmesan
- salt and
pepper , to season
- 1 tbsp olive
oil
- small handful of basil , to garnish
Instructions
1.
Pre-heat
the oven to 180°C/350F/gas mark 4.
- Cut the skin off the butternut squash and cut into
medium-sized cubes. Place on a baking tray with the garlic cloves (skin
still on). Sprinkle over the oregano, red pepper flakes, paprika and a
pinch of salt and pepper.
- Add the olive oil and rub over the squash with your
hands so the squash and garlic are evenly coated in the spices. Roast in
the oven for around 30 minutes until the squash and garlic are soft, toss
halfway through.
- After 20 minutes of roasting the
squash bring a large pot of salted water to the boil. Add the penne and
cook according to instructions until al dente, drain. Tip: Reserve
1 cup of pasta water before draining, see notes.
- Once the squash is cooked, place in a food processor.
Squeeze the garlic out of their skins and add that to the squash. Blitz
until it's smooth then add the cream and parmesan, blitz until smooth and
creamy. Add extra salt if required.
- Toss the sauce through the cooked penne until evenly
coated in the sauce. If the sauce is too thick dilute it will a little
reserved pasta water (not too much). Serve with torn basil leaves.
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