Creamy Butternut Squash Pasta
Ingredients
The pasta
-
16
ounces
linguine noodles
The sauce
-
1
tablespoon
extra-virgin olive oil
-
½
yellow onion
(1 cup chopped)
-
4
cloves
garlic
-
1
heaping tablespoon
freshly minced sage
-
1
cup
mashed butternut squash
-
1
cup
water
-
1
tablespoon
freshly squeezed lemon juice
-
¼
teaspoon
crushed red pepper flakes
-
to taste
salt & pepper
-
1
heaping cup
baby arugula (optional)
Instructions
- Cook the pasta according to package directions.
- While waiting for the water to boil, sauté the onion in olive oil until soft.
- Add garlic and sage to the skillet and sauté until fragrant.
- Transfer the sautéed veggies to a blender with cooked squash, water, lemon juice, salt, pepper, and red pepper flakes.
- Blend until smooth and adjust seasoning as needed.
- Drain the pasta and return it to the pot.
- Pour the sauce over the pasta, add arugula if using, and toss to combine.
- Serve warm, optionally topped with crispy mushroom bacon.
Nutrition Facts (estimated)
Servings
6
Calories
322
Total fat
4g
Total carbohydrates
61g
Total protein
10g
Sodium
8mg
Cholesterol
0mg
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