Coloured Pasta: Fettuccini With Butternut Squash Sauce

Coloured Pasta: Fettuccini With Butternut Squash Sauce

Coloured Pasta: Fettuccini With Butternut Squash Sauce, was one of our most popular creations during our Clean Cooking Club session! These flat, thick pasta – “little ribbons”, as they refer to them in Italian, were fun to make and the combination of butter-squash, for those who avoid meat or ready made sauces, was a pure delight.

Coloured Pasta: Fettuccini With Butternut Squash Sauce

Written by Fivos

Serves 4 persons

Ingredients
500 grams fettuccine

Sauce
Olive oil as needed
1 small onion, finely diced
2 tablespoons of chopped spring onion (scallion)
300 grams of roasted butternut squash
100 ml water or vegetable stock
4 tablespoons of chopped cilantro
100 – 150 ml of coconut milk
Salt and pepper to taste

 

Instructions

1. To make the sauce: Heat up the olive oil and add the onions. Cook until translucent.

2. Add the butternut squash, the water or stock and the cilantro. Cook until the squash becomes soft.

3. Remove the ingredients from the pan and place them in a bowl of a blender. Puree and add the coconut milk gradually. Return the sauce to the pan to be heated up.

4. Taste and season with salt and pepper.

5. Cook the fresh pasta, drain and toss with the sauce. Serve immediately.

 

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