Spaghetti with Butternut Leek Parmesan Sauce
When you marry spaghetti with a luscious butternut squash sauce infused with leeks, sage, garlic, and Parmigiano Reggiano, culinary magic unfolds. The result is so rich and satisfying that you'll be convinced it’s laden with cream and butter, yet rest assured, it’s entirely guilt-free!
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Ingredients
- 1 lb butternut squash
- 1 tbsp light butter
- 1/4 cup fresh shaved parmesan cheese
- 4 sage leaves
- kosher salt and freshly ground black pepper
- 8 oz spaghetti of your choice
- 1 cup large leek (white part only)
- 2 cloves garlic
Instructions
- 1
Fill a sizable pot with water, adding a generous amount of salt, and bring it to a vigorous boil.
- 2
Introduce the butternut squash into the pot and cook until it becomes tender.
- 3
Using a slotted spoon, carefully extract the squash and transfer it into a blender, then blend until the mixture is silky smooth.
- 4
Add the spaghetti to the bubbling water and cook according to the instructions on the package until it reaches an al dente texture, remembering to set aside 1 cup of the starchy pasta water before draining.
- 5
In the meantime, heat a large non-stick skillet over medium-low heat and melt the butter. Sauté the leeks and garlic, stirring frequently, until they are soft and golden, which should take around 5 to 6 minutes.
- 6
Incorporate the butternut squash puree into the skillet, seasoning it with salt and freshly cracked black pepper. Add a splash of the reserved pasta water to achieve your desired consistency.
- 7
Fold in the parmesan cheese and sage, then mix in the cooked pasta until each strand is thoroughly coated in the sauce.
- 8
Plate the dish and serve with extra parmesan cheese on the side for sprinkling.