Butternut Squash Pasta
This recipe for butternut squash pasta is spaghetti tossed in a creamy butternut squash sauce, then topped with bacon and herbs. An easy and delicious dinner that's perfect for fall
INGREDIENTS
INSTRUCTIONS
INGREDIENTS
- 10 ounces spaghetti
- 6 slices bacon chopped
- 1/2 cup onion finely diced
- 1 1/2 teaspoons garlic minced
- 1 1/2 cups butternut squash puree (fresh frozen or canned). If using frozen puree, thaw before use.
- 1/4 cup heavy cream
- 1/3 cup freshly grated parmesan cheese
- salt and pepper to taste
- 2 tablespoons chopped parsley
INSTRUCTIONS
- Bring a pot of salted water to a boil; prepare the pasta according to package instructions, cooked to al dente.
- Place the bacon in a pan over medium heat. Cook for 4-5 minutes or until crisp.
- Remove the bacon from the pan and reserve for later use. Drain most of the fat from the pan, leaving about 2 teaspoons left in the pan.
- Add the onion to the pan. Cook for 3-4 minutes or until softened. Add the garlic and cook for 30 seconds.
- Add the butternut squash puree and heavy cream to the pan. Season the sauce with salt and pepper to taste.
- Cook for 3-4 minutes, stirring occasionally, until sauce is heated through and is starting to thicken. Stir in the parmesan cheese and cook for 1 more minute.
- Drain the pasta, reserving 1/4 cup of the cooking liquid, and return it to its cooking pot.
- Place the pot over medium heat and add the butternut squash sauce. Toss to combine.
- If you prefer a thinner sauce, add the cooking liquid, one tablespoon at a time, until desired consistency is reached.
- Sprinkle the reserved bacon over the pasta, along with the parsley, then serve
Full Recipe:Click here
Belum ada Komentar untuk "Butternut Squash Pasta"
Posting Komentar