Description
Quick and easy butternut squash pasta recipe done in just 20 minutes! Vegetarian and gluten free.
Ingredients
Units
Scale
- 1 lb butternut squash pasta (I used a festive Fall Zucchette Pasta)
- 2 tablespoons extra virgin olive oil
- 2 cups butternut squash, roughly diced
- 2 cups baby spinach, roughly chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh sage, roughly minced
- 15 ounces butternut squash puree
- 1 cup vegetable broth
- 1/2 cup skim milk
- 1 cup parmesan cheese, freshly grated
- Salt and pepper to taste
- Fresh parsley, roughly chopped for garnish
Instructions
- Cook butternut squash pasta according to box instructions. Drain and set aside.
- While pasta is cooking, heat olive oil in a large skillet over medium high heat. Add butternut squash and cook for 5-6 minutes, until somewhat softened, stirring frequently.
- Add baby spinach and cook 1-2 minutes, until somewhat wilted.
- Add garlic and sage and cook 1 minute, until garlic is fragrant, stirring frequently.
- Add butternut squash puree, vegetable broth, and skim milk to the pan. Cook for 2-3 minutes, until somewhat thickened, stirring frequently. Sprinkle with parmesan cheese and stir until melted.
- Add cooked pasta to the pan and stir to coat. Remove from heat.
- Add salt and pepper to taste. Garnish with fresh parsley and serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
