Butternut Squash Pasta

Quick and healthy. This is a delicious lunch, one pot pumpkin pasta.

Ingredients

Ingredients
Servings:
g
Butternut Squash
Onion
Garlic Clove
tbsp
Butter
Sprig of Fresh Rosemary
g
Pasta
Penne
ml
Vegetable Broth
ml
White Wine
Salt & Pepper to taste
tbsp
Parmesan Cheese
Olive Oil
Rucola
optional

Instructions

Preparing In The Kitchen
  1. Rinse the pumpkin well, pat dry, remove seeds and cut the pulp into cubes of about 1 cm.
  2. Chop the onions and mince the garlic.
  3. Place the pot over medium heat, drizzle in olive oil and add onions. Cook until soften and golden. Add garlic and cook for another 30 second, carefully not to burn the garlic.
  4. Add the pumpkin to onions and garlic, sprinkle with salt and pepper and stir for a minute. Add vegetable stock and white wine and cook for about 15 minutes on a lower heat (until pumpkin gets softer). Before adding pasta, place the immersion blender (hand blender) into pot and slowly and gently mix the pumpkin until you get creamy sauce with still some pumpkin chunks left.
  5. Add pasta (and more veggie stock if you need more liquids). Cook the paste as per instructions on the box. Cook on lower heat and pay attention if you need more liquids as pasta will absorb all the quick while cooking.
  6. At the very end stir in the parmesan and butter.
  7. Before serving you can add rucola and sprinkle with more parmesan.

Preparing In The Kitchen
  1. Rinse the pumpkin well, pat dry, remove seeds and cut the pulp into cubes of about 1 cm.
  2. Chop the onions and mince the garlic.
  3. Place the pot over medium heat, drizzle in olive oil and add onions. Cook until soften and golden. Add garlic and cook for another 30 second, carefully not to burn the garlic.
  4. Add the pumpkin to onions and garlic, sprinkle with salt and pepper and stir for a minute. Add vegetable stock and white wine and cook for about 15 minutes on a lower heat (until pumpkin gets softer). Before adding pasta, place the immersion blender (hand blender) into pot and slowly and gently mix the pumpkin until you get creamy sauce with still some pumpkin chunks left.
  5. Add pasta (and more veggie stock if you need more liquids). Cook the paste as per instructions on the box. Cook on lower heat and pay attention if you need more liquids as pasta will absorb all the quick while cooking.
  6. At the very end stir in the parmesan and butter.
  7. Before serving you can add rucola and sprinkle with more parmesan.

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