Spaghetti with Butternut Leek Parmesan Sauce

Name: Spaghetti with Butternut Leek Parmesan Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb butternut squash; 1 tbsp light butter; 8 oz spaghetti of your choice; 1 cup large leek (white part only); 2 cloves garlic; 1/4 cup fresh shaved parmesan cheese; 4 sage leaves; Kosher salt and freshly ground black pepper

User Reviews

4.5

177 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
4 servings
Calories
266 kcal
Course
Dinner
Cuisine
Italian

Spaghetti with Butternut Leek Parmesan Sauce

Iris Warren

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Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!

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Ingredients

Servings

1 lb butternut squash (peeled and diced)
1 tbsp light butter
8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
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)

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Instructions

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.
Serve with additional parmesan cheese on the side.

Nutrition Information

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Serving 1/4th of recipe Calories 266kcal (13%) Carbohydrates 56g (19%) Protein 9.5g (19%) Fat 3.5g (5%) Cholesterol 5mg (2%) Sodium 97mg (4%) Fiber 9g (36%) Sugar 2g (4%)