Would you believe us if we told you we had a recipe that is utterly creamy, without using any cream at all?
Well, you better believe it! This pasta is just that – unbelievably creamy without a drop of actual cream. Instead, we’ve blended butternut squash into a rich puree, which perfectly blankets a freshly cooked bed of pasta.
This dish is absolutely perfect for this time of year. It marries two favorites – fall flavors and of course, pasta! With our love of pasta always on our minds, we’ve recently brought in a new pasta product from right here in New York. Nestled in the Catskills, Northern Farmhouse Pasta is making some extraordinary pastas that we are proud to carry in our store. Northern Farmhouse not only sources the majority of their ingredients locally, but they take things a step further and harvest the wheat used in their pasta straight from their farm. Nothing is better to us then knowing exactly where your food comes from!
Something that we are buzzing over with this recipe is the fact that you can make not one recipes but TWO with these ingredients. The butternut squash puree can be used as a bisque – just add a little vegetable broth to thin it out to a consistency you like. So have some past tonight, and soup for lunch tomorrow!
1 tbsp. oil (coconut or olive works best!)
1/2 tbsp. finely chopped fresh sage
1 lb. butternut squash, peeled, seeded, and cut into small ½-inch pieces
1/2 medium yellow onion, chopped
1 garlic cloves, pressed or choppe
Dash of red pepper flakes, to taste
S + P
2 cups vegetable broth
6 ounces whole grain linguine or fettucine
Have all the ingredients ready? Great, get started with this recipe here.