A Creamy Butternut Squash Pasta recipe perfect for any chilly day. Made with butternut squash, onions, garlic and your favourite gluten free pasta, this pasta dinner is sure to please!
And who said a big plate of creamy, dreamy pasta couldn’t be healthy? It’s richly wonderful in a way where you think there is a ton of butter and heavy cream were involved – but there wasn’t! It’s pretty much like magic. And it’s packed with all the good things that come with eating your veggies.
This creamy butternut squash pasta is easy to make and can be served in less than 45 minutes, which when you are making your own creamy pasta sauce from scratch is definitely acceptable in my books. It’s vegetarian friendly, completely gluten free and leftovers taste just as good then next day too.
Dinner is served, friends.
This pasta reminds me of an Alfredo pasta. The ones that are just so rich and thick and oh-so luxurious. The kind that comes with a really hefty fettuccine noodle that you just can’t help but slurp into your mouth all at once and then want to literally lick your plate clean when your done… This pasta is sort of like that but without the food coma afterwards and without the calories. And definitely without the fat. And is actually kind of healthy. With penne noodles instead of the fettuccine noodles.
Plate licking is may still be involved, but that’s ok with me.
MORE ABOUT THIS CREAMY BUTTERNUT SQUASH PASTA RECIPE: Tips and Tricks…
The base of this pasta sauce is the classic olive oil, onions and garlic. Be sure to chop your onions really fine and make sure the garlic is minced or grated super fine as well. It’s easier for the onions to be able to cook down and ‘melt’ into the squash when they are super fine and evenly chopped.
I used cubed butternut squash here – 1/2 a smallish squash cut into 1/2-inch cubes. The smaller the cubes – the faster the sauce will cook! You can always buy pre-cut squash from the grocery store to save a little bit of time (and possibly those fingers too if you aren’t overly confident with your knife skills).
The squash and onions are simmered in a little bit of stock (or try homemade vegetable stock) until tender and then mixed with a little bit of milk (you can use your favourite milk of choice – go for plain, unsweetened, unflavoured nondairy options for a vegan option) and then blended until smooth and silky perfection in your food processor, blender or other smoothie-making device.
Then just toss your cooked pasta all around in the sauce and dinner is ready.
I like to serve this pasta with a little bit of fresh parsley and crumble goat or feta cheese on top. But you can leave the cheese off to keep the dish vegan if needed. This recipe makes about 2 cups of sauce and any leftover or unused sauce can be frozen until your next pasta night.
IF YOU MAKE THIS RECIPE LET ME KNOW! COMMENT BELOW AND SHARE A PICTURE ON INSTAGRAM USING THE TAGS #ALWAYSNOURISHED AND @NOURISHINGBLOG. I LOVE TO SEE WHAT YOU’RE COOKING!