Creamy Butternut Squash Pasta

Tara Noland

An easy side for the holidays, Creamy Butternut Squash Pasta made with low carb, gluten free Shirataki noodles.

5 from 2 votes

Prep Time 15

Cook Time 55

Total Time 1 10

Cuisine American

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
1/4 tsp. nutmeg
1/2 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

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.
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.
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.
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.
Note: If you don't want to make the entire 4 pkgs., freeze half the sauce and use 2 pkgs.

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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