Pappardelle With Creamy Butternut Sauce

Pasta With Butternut Sauce

I made this sauce in my head on the way home from work last night. I was feeling sick as a dog and I knew there was nothing in the refrigerator that I could reasonably disguise as dinner. Takeout could be an option, but salty, greasy food is not exactly a good choice when one is under the weather.

It was the pantry to the rescue. I knew I had some beautiful pappardelle pasta, some canned chickpeas, and a bag of frozen butternut squash cubes that I had picked up at the supermarket some weeks back. The idea of marrying the pasta and the chickpeas with a silken butternut sauce got me so excited, I almost felt better again.

I am a great believer in keeping frozen vegetables on hand: as much as I love fresh veggies and the peeling and scraping and dicing that accompanies them (honest, I do), I am not above grabbing convenience when I can get it. And there are plenty of studies that show that frozen veggies actually preserve nutrients better than fresh ones do because they are usually frozen right after picking. Fresh veggies, on the other hand, sit in trucks and supermarket shelves and then your refrigerator, leaching nutrients until you get around to them. The frozen stuff is also a busy cook’s best friend because you don’t have to worry it’ll spoil on you before you have a chance to cook it.

I knew that I wouldn’t have to spend the evening slaving over the stove for this pasta. Frozen butternut squash cooks in a hurry and in no time at all I was blending it with some garlic, onions, and sage. Sage, incidentally, is the perfect herb to pair with butternut. The smoky savoriness of the sage is just perfect with the nutty sweetness of the squash. If you’ve never paired them before, try it. You’ll be a changed person.

So here’s the recipe for my Pappardelle with Butternut Squash Sauce. It goes from start to done in under 30 minutes. I mixed in some avocado for more veggie power and buttery flavor, sprinkled on some nutty sunflower seeds, and mixed in a few crunchy capers for a salty, tangy hit. It couldn’t have been more perfect.

Pasta With Butternut Sauce

Pappardelle With Creamy Butternut Sauce
 
Prep time
Cook time
Total time
 
Pappardelle with Butternut Squash Sauce
Author:
Recipe type: Pasta
Cuisine: Italian
Serves: 8
Ingredients
  • 1 pound pappardelle pasta (can use linguine or even smaller pastas like farfalle). Cook the pasta in salted water according to package instructions until al dente.
  • 1 28-oz can of chickpeas, drained and rinsed
  • 1 20-ounce bag of frozen butternut squash cubes (use fresh, if you prefer. This would roughly equal one medium butternut squash. Your cook time could be a little longer).
  • 1 large onion, chopped
  • 5 cloves of garlic, minced
  • 2 tsp crumbled dry sage
  • 1 tsp red pepper flakes
  • 1 tsp ground black pepper
  • Salt to taste
  • 1 tsp olive oil and some extra virgin olive oil for sprinkling
  • Juice of 1 lemon
  • ½ cup sunflower seeds
  • 2 avocados, finely diced
  • 2 heaped tablespoons of capers
Instructions
  1. Heat the oil in a saucepan and when it shimmers, add the onions and saute until they start to soften and brown a little, about five minutes.
  2. Add the garlic, red pepper, black pepper and sage and stir to mix. Saute for another minute or two until the raw garlic smell disappears.
  3. Add the cubes of butternut squash and cook, stirring, until the squash is really soft and breaks down.
  4. Add salt to taste, let the mixture cool a little, then place in a blender with enough water to make a smooth puree (about 1 cup).
  5. Blend the butternut squash into a silken puree.
  6. Transfer the puree back to the saucepan and heat through.
  7. Add the pasta, chickpeas, lemon juice, sunflower seeds and capers and toss together. Serve sprinkled with some diced avocado and a few drops of extra virgin olive oil.
  8. Enjoy!

**
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15 thoughts on “Pappardelle With Creamy Butternut Sauce

  1. Permalink  ⋅ Reply

    Kath

    January 10, 2013 at 1:20pm

    My mouth is watering! I have never seen frozen butternut here in England, but like you, I quite enjoy peeling and chopping :-D
    Thanks for the tip about sage, I had not realised they went together so well.

  2. Permalink  ⋅ Reply

    Priya

    January 10, 2013 at 1:42pm

    Never had this butternut sauce, its sounds simply incredible,delicious plate.

  3. Permalink  ⋅ Reply

    Manasi

    January 10, 2013 at 2:23pm

    I would so love to taste that!I have heard but never tasted Butternut squash sauce.
    I am the only pasta lover in my family :( and so hardly ever make it, make that never..
    What herb, other than sage can be used?

  4. Permalink  ⋅ Reply

    divya

    January 10, 2013 at 4:02pm

    Delicious n yummy!! Drooling clicks!!

  5. Permalink  ⋅ Reply

    CAS

    January 10, 2013 at 5:41pm

    Hi Vaishali,
    Nice recipe will definitely give it a try. I loved the store bought butternut sqaush sauce so I am sure I will love this too!

  6. Permalink  ⋅ Reply

    India leigh

    January 11, 2013 at 8:55am

    great idea for the sauce. I’d never have thought of putting avocado on a pasta…but, the idea in my head now makes me crave it. trying asap.

  7. Permalink  ⋅ Reply

    ammasdtr19

    January 13, 2013 at 3:03pm

    My G-ma from Calabria Italy used different veggies to sauce the pasta like Broccoli, spinach, parsley, zucchini and squash or pumkin. I love to see not just tomato pureed on pasta. Thank you for thinking with your tongue, and inceasing the YUM!

  8. Permalink  ⋅ Reply

    Chitra Vivek

    January 16, 2013 at 4:14pm

    Made this today. I roated the butternut squash, onions and garlics first at 350F. I also added some small pieces of tofu. Use a macaroni as I didnt have pappardelle. Tasted too good :)

  9. Permalink  ⋅ Reply

    Leah

    September 13, 2013 at 11:50pm

    Thanks so much for this recipe – I now make it all the time! The only changes I make are to add fresh thyme instead of sage (hard to find here in Panama) and skip the capers. The big one, though, is to add a whole can of coconut milk in place of water before blending – it’s so decadent and makes enough for two pounds of pasta (I freeze half to use another night). My little boys slurp this up happily. Thanks for the great idea!!

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