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Ingredients
2 servings
1 cupsquash puree
leftover
250glinguine
or any pasta you like
2 clovesgarlic
minced
1 tablespoonolive oil
or butter
¼ cupheavy cream
optional, for extra richness
½ cupparmesan cheese
freshly grated, plus extra for garnish
salt
to taste
pepper
to taste
nutmeg
optional, complements squash beautifully
Fresh parsley
or sage, for garnish, optional
Assorted vegetables
used snap peas and mushrooms
Lemon Juice
optional, to taste
Instructions
Step 1
Cook the Pasta: Bring a pot of salted water to a boil and cook the linguine according to package instructions. Reserve about 1/2 cup of pasta water before draining.
Step 2
Make the Sauce: Heat the olive oil or butter in a large skillet over medium heat. Add snap peas, add water and cover to steam until softer. Uncover until excess water evaporates. Add the minced garlic and sauté for 1–2 minutes until fragrant. Add mushrooms. Stir in the squash puree and cook for 2–3 minutes, letting it warm through.
If using cream, add it now, and stir until combined.
Step 3
Combine: Add the drained pasta to the skillet, tossing to coat it in the sauce. Gradually add the parmesan cheese, stirring until melted and evenly distributed.
If the sauce is too thick, stir in a little reserved pasta water until you reach your desired consistency.
Step 4
Season: Add salt, pepper, and nutmeg to taste. Add optional lemon juice.
Step 5
Serve: Plate the pasta and garnish with extra parmesan and fresh herbs.
Notes
1 liked
0 disliked
Delicious
Easy
Moist
Sweet
Under 30 minutes
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