Pasta with Butternut Parmesan Sauce Recipe

Looking for an easy Pasta with butternut parmesan sauce recipe? Learn how to make Pasta with butternut parmesan sauce using healthy ingredients.


Submitted by kmdunham77

Makes 4 servings



pasta with butternut parmesan sauce

Recipe Ingredients for Pasta with butternut parmesan sauce

2 1/2 pounds butternut squash
8 ounces of pasta
1 tablespoon of olive oil
1/3 cup of chopped shallots
1/2 cup of Parmesan cheese
1/2 cup of heavy cream
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley
2 teaspoons of lemon juice

Recipe Directions for Pasta with butternut parmesan sauce

  1. Preheat the oven to 350F. Cut the butternut squash lengthwise in half* and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a pyrex or ceramic baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and purée with a blender (work in batches or place in a bowl and use a hand blender). Discard the skins.

  2. Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente.

  3. While the pasta is cooking, pour the olive oil into a wide skillet on medium heat. Add the shallots and sauté until soft and translucent, about 5 minutes. Add the butternut squash purée and cook for about a minute, mixing it in with the shallots. Add the cream, a tablespoon at a time, slowly stirring it in to incorporate and to avoid lumps. Stir in the Parmesan. Add the nutmeg, salt and pepper. Add water (or chicken stock) to thin to the consistency you want. Take off heat and add the parsley and lemon juice. Cover the pan to keep warm.

  4. Check pasta. When ready (al dente) drain and plate. Pour the sauce over the pasta. Garnish with a little extra parsley and Parmesan. Serve immediately.

  5. Serves 4.

  6. *Be careful when you cut the squash, winter squash are hard! The best way to do it safely is to slice a bit off of both ends so that you can stand the squash upright without it rolling. Then cut down the middle. See how to cut and peel a butternut squash for visuals, though note for this recipe you do not want to peel the squash before roasting.

Categories

Main Dish

Nutrition Facts
Serving Size 388.0g
Amount Per Serving
Calories
437
Calories from Fat
127
% Daily Value*
Total Fat
14.1g
22%
Saturated Fat
6.4g
32%
Trans Fat
0.0g
Cholesterol
73mg
24%
Sodium
225mg
9%
Potassium
1180mg
34%
Total Carbohydrates
67.7g
23%
Dietary Fiber
5.7g
23%
Sugars
6.5g
Protein
14.7g
Vitamin A 614% Vitamin C 105%
Calcium 30% Iron 23%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A-
  Good points
  • Low in sodium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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