| Servings | serves |
Ingredients
- 1 lb Butternut Pumpkin peeled and diced
- 1 tablespoon Butter
- 8 oz Spaghetti of your choice
- 1 Leek 1 cup, white part only
- 2 cloves Garlic Cloves minced
- 1/4 cup Parmesan Cheese fresh shaved
- 4 Sage Leaves sliced thin
- Salt and Black Pepper to taste
Ingredients
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Instructions
- Bring a large pot of salted water to a boil. Add butternut pumpkin and cook until soft. Remove pumpkin with a slotted spoon and place in a blender, blend until smooth.
- Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
- Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes. Add pureed butternut pumpkin, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking. Stir in parmesan cheese and sage and mix in pasta until well coated.
- Serve with additional parmesan cheese on the side.
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