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Creamy Butternut Squash Pasta with Pecans


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5 from 3 reviews

  • Total Time: 30 mins
  • Yield: 4 1x

Ingredients

Units Scale
  • pasta of your choice
  • 1 small butternut squash
  • 1 yellow onion
  • 2 cloves of garlic
  • 1 tsp fresh chopped sage
  • 1 tsp fresh rosemary
  • 1 tsp herbes de provence
  • 1/2 tsp red pepper flakes
  • 2 cups of vegetable stock or water
  • 34 tbsp coconut milk (optional)
  • 1 lime, juice
  • 1 large handful of pecans
  • salt, pepper


Instructions

  1. Peel butternut squash and onion and chop into small pieces. Add them to a large pot with sage, rosemary, herbes de provence, red pepper flakes, 1 minced clove of garlic, salt, pepper and veggie stock, then cook for 15-20 minutes or until squash is totally soft.
  2. Meanwhile prepare your pasta according to package instructions.
  3. Toast pecans, then chop them roughly. Set aside.
  4. Once the squash is done, add the mixture with the other clove of garlic, coconut milk and lime juice to a food processor and blend until completely smooth.
  5. Toss pasta with the sauce and serve warm with pecans on top. Enjoy!
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Category: Main