Creamy Butternut Squash Pasta
Recipe type: Entree or Side Dish
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8-10
An easy side for the holidays, Creamy Butternut Squash Pasta made with low carb, gluten free Shirataki noodles.
  • 2-3 lb. butternut squash, cut in half and seeded
  • 2 Tbsp. olive oil, divided
  • Salt and pepper
  • 1 cup half and half cream
  • 2-3 cups vegetable stock
  • 2 tsp. garlic, minced
  • 1 tsp. sage
  • ¼ tsp. nutmeg
  • ½ cup Parmesan cheese, grated
  • 4 pkgs. Tofu Shirataki Fettuccine noodles, drained, rinsed and cooked per package directions
  • Garnish with a drizzle of olive oil onto the plate and parsley
  1. Preheat oven to 400F. With 1 Tbsp. olive oil brush the flesh side of the butternut squash. Salt and pepper and place flesh side down on a rimmed baking sheet. Bake for about 40-45 min. until tender. Let cool and remove the skin.
  2. Place the squash in a blender in batches with the cream and stock and whirl until a smooth sauce has been achieved. Using more or less of the vegetable stock.
  3. Heat the remaining Tbsp. of olive oil in a large saute pan. Saute the garlic for 1 min. Add the squash puree. Add in salt, pepper, sage and nutmeg. Cook on low, covered for 5-10 min., it will splatter so you need a lid. Stir often. Add in Parmesan cheese.
  4. When the pasta is done add to the sauce. Garnish with a drizzle of olive oil onto the plate and decorate with parsley and serve.
  5. Note: If you don't want to make the entire 4 pkgs., freeze half the sauce and use 2 pkgs.
Recipe by Noshing With the Nolands at