Butternut Squash Pasta
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Healthy, because
Even smarter
A one cup serving of butternut squah contains almost 500 mg of potassium, which can help decrease your blood pressure by counteracting the effects of sodium in your diet.
Use whole wheat pasta for more fiber and satiation.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 10 cups Penne
- 3.333 cups Butternut squash (peeled and diced)
- 2 Red onions (thinly sliced)
- 4 Tbsps olive oil
- 2 cloves garlic cloves (finely sliced)
- ⅜ cup white wine
- 1 bunch Basil
- Sea salt
- Chili flakes
- 0.333 cup Goat cheese (freshly grated)
Product recommendation
Cannot be frozen.
Preparation
Kitchen utensils
1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Tablespoon, 1 Immersion blender
Preparation steps
1.
Cook the penne in boiling, salted water according to the instructions on the packet until al dente.
2.
Sauté the butternut squash and the onion in hot oil until golden brown. Add the garlic and sauté, then pour in the white wine. Simmer until the pumpkin has softened slightly but still has a little bite to it.
3.
Cut the basil leaves into thin strips and toss together with the drained pasta and pumpkin. Add some reserved pasta water if needed.
4.
Season to taste with salt and chili flakes and serve on warmed plates. Sprinkle goat cheese over the top and serve.
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