Ingredients :
- 1 medium butternut squash, cut into small ½-inch pieces
- 1 yellow onion, chopped
- 1 garlic, chopped
- 50 ml fresh cream
- 2 tablespoons fresh parsely, chopped
- 10 ounces linguine
- 2 tablespoons olive oil
- Sea salt and black papper
Method :
- Heat oil in a large pot over medium heat. Add the garlic, onion and butternut squash to pot. Sprinkle it lightly with sea salt. Cook, stirring occasionally, until onion is translucent, about 10 minutes.
- Add water and boil until squash is soft and liquid is reduced by half, about 10 minutes.
- Transfer the contents of the pot to a blender. Purée the mixture until smooth. Return the squash purée to the pot and add cream, then season with salt and pepper to taste.
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente.
- Combine pasta, squash purée source in a pan and cook over medium heat, until sauce coats pasta, about 1 min.
- Serve pasta topped with black pepper and parsley.
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