Easy Butternut Squash Pasta for a Warming Winter Dinner
Indulge in the ultimate winter comfort with this creamy butternut squash pasta. Whether you're a fresh pasta enthusiast or prefer dried, this easy-to-make dish is perfect for those cozy nights in. With its velvety sauce and flavorful ingredients, it's time to elevate your pasta night with this warm and satisfying recipe.
Ingredients
- 1 medium yellow onion, peeled and finely
- 3 cloves garlic, peeled and finely chopped
- 1 butternut squash, peeled and cubed in large chunks
- 2 tablespoons of olive oil
- 400 g tin chickpeas, drained and rinsed
- 1 large carrot sliced
- 4-5 sprigs of fresh dill
- 500 g dried tagliatelle
- salt and freshly ground black pepper to taste
Instructions
- Add the butternut squash and carrots into a medium pot with the lid closed and approximately 1/2 cup of water to steam and cook through until very soft, approximately 20 minutes.
- While the butternut squash and carrots are steaming, add the olive oil, onions, and garlic to a large pan and cook until tender, approximately 6-8 minutes.
- Add the chickpeas to the pan and cook for 3-4 minutes.
- Once the butternut and carrot are done, remove them from the pot and add them directly to the pan.
- Squash the butternut down into a creamy sauce with a fork. It's ok if it's a bit chunky at this point because we will add some pasta water to this later.
- Cook your pasta according to the directions on the box. Towards the end of the pasta cooking, add 1/2 cup of the pasta water to the pan with the sauce and stir vigorously to combine and thicken the sauce. Feel free to add more or less pasta water according to how thick you want the sauce.
- Add the pasta directly to the sauce and stir until the pasta is fully coated with the sauce. Finish with sprigs of dill and enjoy!