Butternut squash and pumpkin pasta is a creamy, delicious dairy-free dish!
Course Main Course
Prep Time 10 minutesminutes
Cook Time 30 minutesminutes
Total Time 40 minutesminutes
Servings 4
Author Snacking in Sneakers
Ingredients
3slicesof bacon
½yellow onionchopped
2clovesgarlicchopped
½of a large butternut squash, peeled and chopped(or 1 full small squash)
Pinchof crushed red pepper flakes
2cupsbroth(whatever you have on hand – vegetable or chicken)
½cupof canned pumpkin puree(or fresh if you’ve just roasted a pumpkin)
3cupsdry whole wheat pasta(rotini or penne)
½cupreserved pasta water
Salt and pepperto taste
Instructions
In a large pot, cook bacon until crisp. Remove and set aside. Crumble or chop when cooled.
Drain all but 1 to 2 tbsp of bacon grease from pot. Heat remaining bacon fat over medium heat.
Add onion, garlic, squash, and pinch of crushed red pepper. Cook for about 8-10 minutes then add broth. Cook for another 10-15 minutes until squash is tender. Use an immersion blender to puree.
Meanwhile, in another large pot, boil water and cook pasta according to package directions.
Stir the pumpkin into the pureed squash mixture. Gradually add ½ cup reserved pasta water until sauce reaches desired consistency.
Toss pasta in sauce and divide into four servings (approximately 1.5 cups each). Serve topped with crumbled bacon.
Notes
Dietary Notes:
Dairy Free
Can be made vegan by omitting the bacon and using vegetable broth
Can be made gluten free by using gluten free pasta