Spaghetti with Creamy Butternut Leek Parmesan Sauce

Spaghetti with Creamy Butternut Leek Parmesan Sauce

Spaghetti with Creamy Butternut Leek Parmesan Sauce

Ingredients

1 lb butternut squash, peeled and diced

1 tbsp light butter

8 oz spaghetti of your choice (use brow rice pasta for gluten-free)

1 (1 cup) large leek (white part only)

2 cloves garlic, minced

1/4 cup fresh shaved parmesan cheese

4 sage leaves, sliced thin

kosher salt and freshly ground black pepper, to taste

Directions

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft. Remove squash with a slotted spoon and place in a blender, blend until smooth.

Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.

Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes. 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. Stir in parmesan cheese and sage and mix in pasta until well coated.

https://freerecipenetwork.com/spaghetti-with-creamy-butternut-leek-parmesan-sauce/

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.