Butternut Squash Sauce Pasta
Serves: 2 persons
Ingredients:
- Half of the butternut squash
- 1 medium onion chopped
- 2-3 garlic cloves chopped
- 1 tablespoon olive oil + 1 teaspoon for pasta
- Salt and pepper to taste
- ¼ teaspoon red chilli flakes (optional)
- 2 cups water
- ¼ teaspoon basil leaves or oregano (I used penne whole wheat pasta)
- 2 cups pasta
Method:
- Peel the skin of butternut squash and cut into half. We are using only half of the squash for this recipe. Scoop out the seeds and chop into small pieces. I measured 2 cups of chopped pieces.
- Heat oil in a pan. Add chopped garlic, onion and squash pieces. Sauté for a minute on low-medium heat. Add 2 cups of water and salt to the pan. Start cooking the mixture. Cook until everything is soft on a medium to high heat.
- Meanwhile, boil pasta into the pan according to the package instructions. Add little salt and a teaspoon of oil while boiling.
- Let the squash mixture cool down a bit. Then, add it to a grinder along with the water and make a fine paste.
- Add this paste into the same pan. Turn the heat on to low-medium. Add cooked pasta along with pepper and chilli flakes. Check the salt. If necessary, add accordingly to the pasta.
- Turn the heat off. Sprinkle some seasoning while serving hot.
Notes:
- If you think the pasta sauce is thick, add water to adjust the consistency as per your choice.
- I wanted my pasta to be vegan. But if you don't want, you can add milk instead of water to make it more creamy.
- Add seasoning as per your choice.
- Sprinkle some parmesan cheese on top.