Butternut Squash Pasta – Manjula’s Kitchen

Creamy Butternut squash sauce with spiral pasta is a lightweight, savory pasta dish with lovely spring colours. Garnishing with beetroot provides gourmand contact.

Recipe will serve 2.

Substances:

• Approx. 2-1/2 cups of raw spiral pasta
• Approx. 3 cups of butternut squash peeled and lower in about ½ inch items
• 2 tablespoon oil
• 1-1/2 teaspoon salt regulate to style
• 1 tablespoon all-purpose flour (maida)
• 1 cups milk
• 1/2 cup cream
• 1 teaspoon fennel seeds crushed (saunf)
• 1/4 teaspoon black pepper
• 1/4 cup butternut squash shredded for garnishing
• 1/4 cup beetroot boiled and shredded for garnishing

Technique

1. In a big pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water involves the boil add the pasta. Prepare dinner the pasta till it’s tender, this may take about 8-10 minutes. Drain the water and set pasta apart.

Butternut Sauce

1. Prepare dinner the squash in about 1-1/2 cups of water till squash turns into very mushy; puree the squash to creamy texture.
2. In a saucepan add 1 tablespoon of oil and all-purpose flour over medium warmth and stir for a minute. Whereas stirring slowly add cream ensuring there are not any lumps. After it involves a boil, add milk and butternut squash puree.
3. Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium warmth. Sauce ought to be creamy and pourable consistency.

Put together the Pasta

1. Earlier than serving pour the sauce over pasta and blend.
2. Garnish the person pasta servings with shredded squash and prime it with few slices of beetroot.

Notes

I cook dinner the beetroot in microwave, wrap it with moist paper towel and cook dinner for about 4-5 minutes.

Initially posted 2012-05-17 16:30:41.

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