Medel
Spaghetti med butternut-lök-parmesansås
Något magiskt händer med pastan när du kombinerar spaghetti med en krämig butternut-sås gjord med lök, salvia, vitlök och Parmigiano Reggiano. Du kommer att svära på att detta är fullt av grädde och smör, men det är det inte!
⏱️35 min
🍽️4 portioner
3.5(61)
👩🍳 Gör så här
⏱️ Äggklocka
- 1Bring a large pot of salted water to a boil.
- 2Add butternut squash and cook until soft.
- 3Remove squash with a slotted spoon and place in a blender, blend until smooth.
- 4Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
- 5Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
- 6Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
- 7Stir in parmesan cheese and sage and mix in pasta until well coated.
- 8Serve with additional parmesan cheese on the side.