Thursday, November 15, 2012
butternut squash fettuccine
oh my heavens, this pasta is so delicious and creamy... without using any cream! this is a quick weeknight dish that still feels like something super special.
here's what you'll need:
8 oz. fettuccine
1/2 cup butternut squash puree
1 tblspn butter
2 shallots, thinly sliced
3 cloves garlic, minced
1/2 cup grated parmesan cheese, plus a little more for serving
4 sage leaves, finely chopped
1 tsp. freshly ground pepper
bring a large pot of salted water to a boil and cook pasta until al dente, about 8 minutes. drain, reserving 1 cup of pasta water for the sauce.
while the pasta is cooking, heat the butter in a pan over medium heat. add the shallots and cook for about 4-5 minutes. add garlic and cook for one more minute.
add the drained pasta to the pan with the shallots and garlic. add butternut squash, parmesan, pepper, and sage and stir to combine. add reserved pasta water as needed to thin out the sauce. serve in bowls and sprinkle a bit more parmesan as desired.
this is a super simple, healthy dish that will just make you happy. enjoy! xx