Butternut Squash Pasta

Using leftover soup as a starter for this pasta makes for an easy tasty sauce
Course Pasta
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 373kcal
Author Deb Clark


  • 1 cup Butternut Soup
  • 1 12 oz package veggie spaghetti noodles
  • 1 16 oz package sliced mushrooms
  • 2 leeks
  • 6-8 brussels sprouts
  • 1/4 cream
  • 1/4 cup each - Romano & Parmesan cheese
  • 2 tablespoons butter
  • 2 tablespoon olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon red pepper flakes optional


  • Fill a large stock pot with water and place on the stove on high. While you're waiting for this to come to a boil, clean and slice the leeks, brussels spouts and mushrooms. Heat a large skillet over medium/medium high heat on the stove. Add the butter & olive oil. When melted, add the vegetables and season with salt, pepper & red pepper flakes. Stirring occasionally.
  • When the pasta water is boiling, season with about a tablespoon of salt and add the pasta.
  • Back to the sauce. Add the butternut soup to the vegetables and the cream. Stir together well. When the pasta is done, reserve 1 cup pasta water and drain the pasta. Immediately add the pasta to the sauce. Sprinkle with the cheese and mix together really well.
  • If the sauce gets too "stiff" add the reserved pasta water one ladle full at a time until it loosens up.
  • Serve with additional cheese to pass if desired!


Calories: 373kcal | Carbohydrates: 58g | Protein: 12g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 509mg | Potassium: 706mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3290IU | Vitamin C: 24.6mg | Calcium: 113mg | Iron: 2.2mg