Cheesy Creamy Butternut Squash Pasta Recipe

Inspired by The Pig and The Lady

Time40m

Serves4

papardelle, parmesan cheese

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Ingredients

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Pasta

12 oz pappardelle pasta

Butternut Squash Sauce

2 cups Butternut squash, peeled and cubed

2 tbs olive oil

3 cloves Garlic, minced

1 cup Vegetable broth

1 cup Heavy cream

1 cup Parmesan cheese, grated

to taste Celtic sea salt

to taste black pepper

1 tsp Nutmeg, ground

Garnish

2 tbs Fresh parsley, chopped

Method

Cooking the Pasta

Cook the Pappardelle

In a large pot of salted boiling water, cook the pappardelle pasta according to package instructions until al dente. Drain and set aside.

Preparing the Butternut Squash Sauce

Sauté the Butternut Squash

In a large skillet, heat the olive oil over medium heat. Add the cubed butternut squash and sauté for about 5-7 minutes, until slightly tender.

Add Garlic

Add the minced garlic to the skillet and cook for an additional 2 minutes until fragrant.

Simmer with Broth

Pour in the vegetable broth and bring to a simmer. Cook for about 15 minutes, or until the squash is completely tender.

Blend the Sauce

Using an immersion blender, blend the mixture until smooth. Alternatively, transfer to a blender and blend until smooth. Return to the skillet.

Add Cream and Cheese

Stir in the heavy cream and grated Parmesan cheese. Season with salt, black pepper, and nutmeg. Cook for an additional 5 minutes until heated through.

Combining Pasta and Sauce

Mix Pasta and Sauce

Add the cooked pappardelle to the butternut squash sauce and toss until well coated.

Serving

Garnish and Serve

Serve the pasta in bowls, garnished with fresh parsley. Enjoy your cheesy creamy butternut squash pasta!