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5 from 1 vote

Pappardelle With Creamy Butternut Sauce

Pappardelle with Butternut Squash Sauce
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Pasta
Cuisine: Italian
Servings: 8


  • 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
  • 1/2 cup sunflower seeds
  • 2 avocados , finely diced
  • 2 heaped tablespoons of capers


  • 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.
  • 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.
  • Add the cubes of butternut squash and cook, stirring, until the squash is really soft and breaks down.
  • 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).
  • Blend the butternut squash into a silken puree.
  • Transfer the puree back to the saucepan and heat through.
  • 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.
  • Enjoy!