Here is another pasta dish for this lazy and restless Monday -_- It looks really plain and simple but bursting with pumpkin flavour! Each strands of pasta are well coated with the pumpkin puree, it tasted good just on its own. I think my kids will not be satisfied just having this plain creamy pumpkin pasta for their lunch, so I topped with a simple side dish, meat & fish patties :)
- 350gm butternut squash, peeled and diced
- 2 tbsp olive oil
- 8 sage leaves
- 250gm spaghetti
- 1.5 cups reserved water from the cooked pasta
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- salt & black pepper to taste
- Heat 2 tbsp olive oil in pan. Fry the sage leaves until crisp, for about 30 seconds. Drain well on kitchen paper. Season with salt. Set aside.
- Bring a pot of water to boil. Add salt. Add in butternut squash and cook until soft about 12 mins.
- Remove the cooked squash from the water and place in a large bowl. With the same pot of water, add the pasta and cook according to the package instructions.
- Meanwhile placed the butternut squash in a blender. Puree until smooth. Add water until the sauce reaches your desired consistency.
- In a large pan, heat up 1 tbsp olive oil. Add onion and garlic and sauté until soft and fragrant.
- Add in butternut squash puree. Stir in parmesan cheese and season with salt & pepper.
- Add in the drained pasta and stir until they are well coated with the sauce. Chop 2 of the fried sage leaves and stir into the mixture. Remove from fire and serve with remaining fried sage leaves.
This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary)
And I'm submitting this post to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders and co-hosted by Charmaine of Mimi Bakery House.