Spaghetti with Creamy Butternut Leek Parmesan Sauce
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
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.