Butternut Squash Pasta
Using leftover soup as a starter for this pasta makes for an easy tasty sauce
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
- 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: 65.8% | Vitamin C: 29.8% | Calcium: 11.3% | Iron: 12.3%