Creamy Parmesan Orecchiette with Butternut Squash and Broccolini
Ingredients
The sauce
-
3
tablespoons
butter
-
2
cloves
garlic
-
1–2
teaspoons
fresh thyme leaves, minced
-
3
tablespoons
flour
-
½
cup
white wine (optional)
-
2–3
cups
chicken or vegetable broth, or milk
-
¼
cup
Parmesan cheese
-
to taste
lemon juice
-
to taste
salt
The pasta
-
16
ounces
orecchiette
-
3
cups
cubed butternut squash
-
3
cups
broccolini
-
to taste
olive oil, salt, and pepper
-
to taste
pumpkin seeds
-
to taste
additional Parmesan cheese
Instructions
- Melt the butter in a pan over medium heat, then add garlic and thyme, sautéing until soft.
- Whisk in the flour until smooth, cooking for a few minutes to eliminate the raw taste.
- Add the white wine and whisk to incorporate, then gradually add the broth or milk until thickened.
- Finish the sauce by stirring in Parmesan cheese, lemon juice, and salt to taste.
- On baking sheets, place the butternut squash and broccolini, drizzle with olive oil, salt, and pepper, and roast at 400°F for 20-30 minutes until tender.
- Cook the orecchiette according to package directions and set aside.
- Combine the sauce, pasta, and roasted vegetables, adding additional broth as needed to keep it loose, and top with pumpkin seeds and Parmesan.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
20mg
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