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Coriander Butternut Squash Pasta

This six-ingredient, Coriander-Spiced, Butternut Squash Pasta is one heck of a simple meal – with veggies squeezed right in – literally!

Creamy Butternut Squash Pasta

October happens to be National Pasta Month, so in honor of that, we are enjoying pasta here today.

And, not just any pasta but Barilla® Gluten Free Penne that’s smothered in a ridiculously luscious and creamy, coriander-spiced, Butternut Squash Sauce!

Y’all this sauce is insane!

Roasted Butternut Squash

I wanted to run around and put it on ALL the things!

But, it was too hot in this little condo after roasting that butternut squash, so I settled for standing over the kitchen sink and contorting myself so as to make sure that every single drop of this Butternut Squash Sauce that didn’t make it onto the pasta, made it into ma belly!

Spiced Butternut Squash Cream

Speaking of the weather, we are back in the high 80s here in Georgia – with a heavy side of humidity!

With temperatures being this high, you might be reluctant to squeeze in a mini workout in your kitchen as you try to cut a butternut squash up and then proceed to roast it.

But, y’all, when I was in Publix picking up a couple of packages of Barilla®‘s Gluten Free pasta, I came across some packets of diced butternut squash – with the skin and seeds removed!

I simply roasted those cubes up and mixed them up with 4 other ingredients and voila – lunch was served!

The creamy Butternut Squash Sauce you see here, is loosely based on the pumpkin sauce my daughter and I enjoyed with Barilla® Gluten Free Penne.

Spicy Creamy Butternut Squash Pasta
Spicy Creamy Butternut Squash Pasta

Easy, Creamy, Coriander-Spiced, Butternut Squash Pasta

Yield: 4 SERVINGS
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

This six-ingredient, Coriander-Spiced, Butternut Squash Pasta is one heck of a simple meal - with veggies squeezed right in - literally!

Ingredients

  • 2 1/2 cups butternut squash cubes
  • 1 1/2 teaspoons freshly grated ginger
  • 1 1/2 teaspoons coriander
  • 1 teaspoon smoked paprika
  • 3/4 cup coconut milk, can substitute for regular milk or milk of your choice
  • 4 oz Barilla® Gluten Free Penne, cooked according to package directions
  • olive oil
  • salt and pepper to taste
  • parsley for garnish

Instructions

  1. Preheat the oven to 400 degrees
  2. Toss the butternut squash cubes in the olive oil and bake them on a foil lined baking tray for 22-25 minutes.
  3. Remove from the oven and add to a blender, along with milk of your choice, paprika, coriander, and ginger. Blend on high till mixture is creamy.
  4. Toss the cooked Barilla® Gluten Free Penne with the sauce, season with salt and pepper to taste, and serve garnished with chopped parsley.
Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 277Total Fat 15gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 4gCholesterol 10mgSodium 150mgCarbohydrates 30gFiber 5gSugar 3gProtein 8g

Did you make this recipe?

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Creamy Butternut Squash Pasta with Barilla® Gluten Free Pasta
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Abigail Bates

Tuesday 9th of October 2018

I just made this meal this evening. The spices added a nice flavor component to the squash but this did not really work on top of the pasta. I followed the recipe but the consistency of the squash was more like a mashed potato and didn't really work with the noodles. I think it would be better as a side to a meat dish or something. It could be really good with Thanksgiving dinners but I won't make this as a pasta sauce again. Do you have any advice for thinning it to be more of a creamy sauce?

Shashi

Tuesday 9th of October 2018

Hi Abigail, thanks for stopping by and letting me know. I used coconut milk in this sauce. You can adjust the type and quantity of coconut milk to suit your preference for a thinner or thicker sauce. You can also use vegetable stock to thin the sauce. I prefer a thick sauce with my pasta but I understand that you might not... Thanks again for trying this recipe out.

Creamy Coconut Pumpkin Pasta Recipe - Savory Spin

Sunday 9th of September 2018

[…] though she isn’t on a gluten-free diet any more. She says that since she is a brain-thlete, pasta provides her the delicious, balanced nutrition she needs to be healthy while spending her brain […]

[email protected]'s Recipes

Wednesday 11th of October 2017

I like to use pumpkin to make the dressings too. This looks easy and delicious, Shashi.

Dorothy at Shockingly Delicious

Tuesday 10th of October 2017

Fall vegetables make me so happy. All of the squash possibilities! This soup looks wonderful.

Julia

Tuesday 10th of October 2017

Ooo, I love this recipe. Wouldn't have thought of using buttternut squash with pasta but I like the idea!