Spaghetti with Butternut Leek Parmesan Sauce


Spaghetti with Butternut  Leek Parmesan Sauce | jollycrumbs.com

You may have noticed by now that I love pasta dishes. Pasta itself can be higher in calories. I definitely don’t advocate high calorie dishes on my blog. So, I like to pair pasta with lower calorie sauces. It is so easy to make low calorie sauces that are rich in flavors. This way you have a hearty pasta and a flavorful, low calorie sauce that doesn’t make you feel guilty for eating a hearty dish. 

I’ve posted quite a few recipes which involve butternut squash. It’s a very versatile vegetable. In this recipe, it is blended to make a creamy sauce. This is a very flavorful pasta. It combines the light onion flavor from the leeks, tang from the Parmesan cheese, and an earthiness from the fresh sage. The sauce may not seem like much, as it is very easy to put together, but the flavors all work together well. This would be a great sauce on any pasta, not just spaghetti.  

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Add pasta to the boiling water and cook according to package directions. Reserve 1 cup of the pasta water before draining.  Meanwhile, in a large deep non-stick skillet, melt the margarine. Sauté the leeks and garlic over medium-low heat until soft and golden, about 5 to 6 minutes. 

Spaghetti with Butternut  Leek Parmesan Sauce | jollycrumbs.com

Bring a large pot of salted water to a boil. Add butternut squash and cook until soft, about 10 minutes. Remove squash with a slotted spoon and place in pot and blend with immersion blender, or add squash to a blender and blend until smooth.

Spaghetti with Butternut  Leek Parmesan Sauce | jollycrumbs.com

Add pureed butternut squash, season 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 pasta.

Spaghetti with Butternut  Leek Parmesan Sauce | jollycrumbs.com

This pasta dish is such a great alternative to spaghetti with red sauce. The sauce for the spaghetti has a great range of flavors. It has a light onion flavor from the leeks. There is also a tang from the Parmesan cheese and a deep richness from the fresh sage. The butternut squash provides the wonderful, creamy base for the sauce. The squash doesn’t add sweetness to the sauce though. I’m a big fan of using butternut squash in unusual ways. This is one of my favorite ways to use it. The sauce reminds me of Thanksgiving flavors. So if you are looking to an interesting alternative to traditional red sauce or Alfredo, this would be a wonderful sauce to try.


Spaghetti with Butternut  Leek Parmesan Sauce
Total calories: 1,214
Servings: 4

 Ingredients:

  • 1 lb butternut squash, peeled and diced
  • 1 tbsp light margarine (margarine or butter will work)
  • 8 oz spaghetti of your choice
  • 1 cup leek (about 1 large leek, white part only)
  • 2 cloves garlic, minced
  • 1/4 cup Parmesan cheese, shredded, grated, or shaved
  • 4 sage leaves, sliced thin
  • Salt and pepper, to taste

Optional: extra Parmesan cheese for topping

Directions:

  1. Bring a large pot of salted water to a boil. Add butternut squash and cook until soft, about 10 minutes. Remove squash with a slotted spoon and place in pot and blend with immersion blender, or add squash to a blender and blend until smooth.
  2. Add pasta to the boiling water and cook according to package directions. Reserve 1 cup of the pasta water before draining.
  3. Meanwhile, in a large deep non-stick skillet, melt the margarine. Sauté the leeks and garlic over medium-low heat until soft and golden, about 5 to 6 minutes. 
  4. Add pureed butternut squash, season 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.
  5. Serve with additional Parmesan cheese on the pasta.
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