How To Make Spaghetti with Butternut Leek Parmesan Sauce
Looking for something new for your pasta nights? This dish has parmesan sauce made richer with the addition of butternut squash, leeks, sage, & garlic.
Serves:
Ingredients
- 1lbbutternut squash,peeled and diced
- 1tbsplight butter
- 8ozspaghetti
- 1cuplarge leek,(white part only)
- 2clovesgarlic,minced
- ¼cupparmesan cheese,freshly shaved
- 4sage leaves,sliced thin
- Kosher salt and freshly ground black pepper,to taste
Instructions
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Bring a large pot of salted water to a boil.
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Remove squash with a slotted spoon and place in a blender, blend until smooth.
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Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
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Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat for 5 to 6 minutes, until soft and golden.
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Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
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Stir in parmesan cheese and sage and mix in pasta until well coated.
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Serve with additional parmesan cheese on the side.
Nutrition
- Calories: 339.24kcal
- Fat: 5.54g
- Saturated Fat: 3.00g
- Monounsaturated Fat: 1.39g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 61.34g
- Fiber: 5.18g
- Sugar: 5.20g
- Protein: 12.65g
- Cholesterol: 10.03mg
- Sodium: 497.29mg
- Calcium: 216.76mg
- Potassium: 611.99mg
- Iron: 2.60mg
- Vitamin A: 665.00µg
- Vitamin C: 27.94mg
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