One Pot Butternut Squash, Sage and Walnut Pasta
I am back with another one-pot pasta recipe, because one-pot anything seems to be my jam these days. This pasta has butternut squash, sage and walnuts - it is perfect for fall. Couple things to note about the recipe.
First I am using regular pasta for this video but if you are gluten-free, you can definitely use gluten-free pasta or try it with quinoa or even with no noodles. Also if you wanted to make this for #meatlessmonday swap out the chicken broth for vegetable broth and use a vegetarian cheese like goat cheese. (Because I just discovered Parmesan cheese is not vegetarian!) Lastly salt is key in these one pot pastas - make sure you taste for salt and pepper before serving and eating.
One Pot Butternut Squash, Sage and Walnut Pasta
- 1/2 lb. pasta, such as farfalle or fusilli
- 2 Tbs. olive oil
- 2 shallots, diced
- 2 cloves garlic, minced
- 2 cups butternut squash
- 1 tsp. salt
- 1 cup chicken broth
- 1 Tbs. sage
- pinch of red pepper flakes
- 1/2 cup walnuts
- 1 Tbs. butter
- 1/4 cup Parmesan cheese
In a large pot, cook pasta according to packing instructions. Strain, saving 1/2 cup pasta liquid and set aside. Toss pasta with a little olive oil to prevent sticking. Keep warm.
In the same pot, heat olive oil over medium heat. Add shallots and garlic and cook for 1 to 2 minutes. Add butternut squash, salt and chicken broth. Cover pot and cook for about 8 to 10 minutes or until the butternut squash is fork tender. Remove lid and add sage, red pepper flakes, walnuts and butter. Stir well to combine. Add cooked pasta and gently combine. Add 1/4 cup pasta water, adding more if needed to loosen the sauce. Top with Parmesan cheese and serve warm.