Creamy Butternut Squash Pasta with Bacon

18

PREP TIME

10 min

TOTAL TIME

30 min

Serves

4

Creamy Butternut Squash Pasta with Bacon

Photo, Erik Putz. Food styling, Matthew Kimura. Prop styling, Madeleine Johari.

Creamy and satisfyingly filling, but jam-packed with vitamins, this fettuccine is perfect to fend off chilly winter weather.


Ingredients

  • 375 g fettuccine pasta
  • 6 slices thick-cut bacon , chopped
  • 20 sage leaves
  • 1 onion , grated
  • 1 large carrot , peeled and grated
  • 3 garlic cloves , minced
  • 2 cups frozen diced butternut squash
  • 1/2 tsp salt
  • 1/2 cup sour cream

Instructions

1. Cook pasta following package directions until tender. Reserve 1 1/2 cups pasta water before draining. Return pasta to pot. Meanwhile, heat a medium saucepan over medium-high. Add bacon and cook until crisp, 4 to 6 min. Use a slotted spoon to transfer bacon to a paper-towel-lined plate.

2. Add sage to pan with bacon fat and cook until dark green and crisp, 1 to 2 min. Transfer to plate with bacon. Reduce heat to medium. Discard all but 2 tbsp fat from pan.

3. Add onion, carrot and garlic to pan and cook until softened, 5 to 6 min. Add squash, reserved pasta water and salt. Season with pepper. Bring to a boil over medium-high and cook until tender, 6 to 8 min.

4. Transfer vegetables and any liquid to a blender. Purée until smooth.

5. Add squash mixture, sour cream and half of bacon and sage leaves to pasta, stirring to coat. Divide among 4 bowls and sprinkle with remaining bacon and sage leaves.

Nutrition (per serving)

  • Calories
  • 621,
  • Protein
  • 24 g,
  • Carbohydrates
  • 87 g,
  • Fat
  • 20 g,
  • Fibre
  • 5 g,
  • Sodium
  • 785 mg.
  • Excellent source of
  • vitamin A
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