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Spaghetti with Creamy Butternut Leek Parmesan Sauce

lb butternut squash, peeled and diced

tbsp butter

oz spaghetti of your choice

1 cup leek

2 cloves garlic, minced

1/4 cup fresh shaved parmesan cheese

kosher salt and freshly ground black pepper, to taste

4 sage leaves, sliced thin (optional)


Bring a large pot of salted water to a boil.  Add butternut squash and cook until tender.  Remove squash with a slotted spoon and add to a blender or food processor.  Blend until smooth.  Cook pasta according to package directions, and reserve 1 cup of pasta water.  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. Add pureed butternut squash, season with salt and fresh cracked pepper and add the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.  Serve with additional parmesan cheese.  

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