Description
Everybody will love this cozy butternut squash pasta! It’s coated in a creamy sauce blended with garlic, spices, and goat cheese.
- 1 pound rigatoni or penne pasta (or gluten-free pasta)
- 4 cups diced butternut squash (1 small) or frozen
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 ½ cups vegetable broth, plus extra for mixing
- ½ teaspoon chili powder
- ¼ teaspoon nutmeg
- ¾ teaspoon kosher salt
- Freshly floor black pepper
- 2 ounces goat cheese
- Grated Parmesan cheese, for the garnish
- Finely chopped contemporary Italian parsley, for the garnish
- Carry a big pot of salted water to a boil. Boil the pasta till it’s al dente (begin tasting a couple of minutes earlier than the package deal recommends: you need it to be tender however nonetheless a bit of agency on the within). When the pasta is completed, drain it and return it to the pot.
- Peel and cube the butternut squash. Mince the garlic.
- In a big skillet, warmth the olive oil over medium-low warmth. Add the butternut squash and saute 5 minutes. Add the garlic for 30 seconds. Add the broth, chili powder, nutmeg, pink pepper flakes, kosher salt, and a number of other grinds of black pepper. Cowl and produce it to a excessive simmer, effervescent continuously. Cook dinner for 10 to fifteen minutes till the squash is tender.
- Fastidiously switch all of the contents to a blender and mix till creamy, stopping and including further splashes broth as wanted to return to a creamy texture (the precise quantity will fluctuate based mostly on the freshness of the squash). Add the goat cheese and mix once more till a creamy sauce kinds.
- Stir the sauce into the pasta. Serve instantly, garnished with grated Parmesan cheese and chopped parsley.
- Class: Major Dish
- Technique: Stovetop
- Delicacies: Italian