Spaghetti with Butternut Leek Parmesan Sauce
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!
Foto: Skinnytaste
Ingredients
- 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)
Steps
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Bring a large pot of salted water to a boil.
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Add butternut squash and cook until soft.
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Remove squash with a slotted spoon and place in a blender, blend until smooth.
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Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
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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.
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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.
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Stir in parmesan cheese and sage and mix in pasta until well coated.
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Serve with additional parmesan cheese on the side.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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