Creamy Butternut Squash Pasta – What’s Gaby Cooking

One of our favorite pasta dishes in the fall / winter … butter pumpkin pasta cream It is equal parts and easy to prepare and delicious.

I’m always kicking pasta. I love carbs. This is simply the right way to live. Mixing things with different sauces keeps things interesting and this butter pumpkin pasta sauce is truly whole. Roasting butter pumpkin (sometimes protecting my best friends when it’s in season) Roasted with shallots, red pepper flakes, salt, pepper and some spinach make the most perfect sauce.

A few things about this sauce:

• You can make these dairy products for free by using the liver cream. If you do not care about coconut, whole coconut milk is a great substitute.
• You can add more flavor to it by substituting different types of cheeses, fresher herbs, a tablespoon of salsa and rose, etc.
• The shape of the pasta is very flexible. If you’re in the business of an elbow, use it! This is a great way to keep the sauce tucked into your elbows.

Stuck in the furrow for dinner? Looking for new ideas for a delicious dinner? Check out my summary of 50+ ideas for a light dinner here.

Pumpkin butter and creamy pasta

my back

Extra light creamy pumpkin pumpkin pasta that you will want to add to your weekly round!

Preparation time 10 subtlety

Cooking time 35 subtlety

Total time 45 subtlety

Course Main Course

kitchen Italian, Mediterranean, American

• 1 Medium butter pumpkin Peeled and cut into 2-inch cubes (about 4 cups once per cube)
• 2 In the bells bisected
• 4 cloves garlic peeled
• 2 Spoons Olive oil
• 1 ½ Goblet Chicken stock
• 1 lb spaghetti
• ½ Goblet sweet cream
• pinch Of ground nutmeg
• Kosher salt and fresh black pepper

Serve with:

• Grated pecorino
• Fresh herbs like thyme Basil, chives or parsley

• Arrange the butter pumpkin, shallots, garlic and olive oil in a large pan lined with baking paper and season with salt and pepper. Transfer to the oven at 425 degrees and roast for 25-30 minutes until the pumpkin softens.

• While the butter pumpkin is roasting, cook the pasta until al dente. Strain, save half a cup of the cooking liquid.

• Once the pumpkin is soft, remove and transfer to a blender with the garlic and shallots with chicken stock. Stir until smooth. Add the cream, nutmeg and preserved cooking liquid and continue to blend. After smoothing, taste and adjust seasoning as needed. Transfer the liquid to a medium saucepan and keep over low heat to keep warm.

• Add a few large teaspoons of the sauce to the pasta and stir to combine. Continue to add sauce until it is as thick as you like. Serve with pecorino, herbs and freshly ground black pepper.

Photo by Matt Armandries Food Styling By Adam Pearson A recipe from what Gabi cooks