Hello everybody, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash creamy pasta with kale & bacon topping. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Butternut squash creamy pasta with kale & bacon topping is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Butternut squash creamy pasta with kale & bacon topping is something that I have loved my entire life.
Plus, it's unbelievably creamy without actually containing any cream. There's so much to love about this dish, beyond the easy cleanup (but that too). There's plenty of sliced garlic, some butternut squash purée (sweet potato or pumpkin purée work too), and half a can of cannellini beans, infusing.
To begin with this particular recipe, we have to prepare a few components. You can cook butternut squash creamy pasta with kale & bacon topping using 10 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Butternut squash creamy pasta with kale & bacon topping:
- Get 1 small butternut squash
- Prepare 2 tablespoon extra virgin olive oil
- Take 1/2 teaspoon dry oregano
- Make ready 1/2 teaspoon Provence dry herbs
- Get to taste fresh ground black pepper
- Prepare 1 bunch kale, coarsly chopped
- Get 1/2 cup precooked real bacon bits or bacon strips cut in bits
- Get 2 pinch garlic powder
- Get 1 1/2 pack long pasta like spaghettis or liguinis
- Make ready to taste freshly grated parmesan cheese
And this replacement makes a much more waistline-friendly Back when the squash was cooking, you can start the pasta. During the last few minutes of boil time. Easy to make, creamy, vegan butternut squash pasta with kale and green peas! Use gluten-free pasta, zucchini noodles or other veggie noodles if desired.
Instructions to make Butternut squash creamy pasta with kale & bacon topping:
- Cut the butternut squash in half, lengthwise. Scoop out the seeds and guts. Lay on baking sheet, cut side up.
- Brush cut side with 2 tablespoon of olive oil, one for each half. Sprinkle with dry oregano, Provence herbs and fresh ground black pepper.
- Cook in preheated oven for about one hour at 400° or till a fork easily pierce through.
- Once cooked, put butternut squash aside on counter top to let cool down for about 10 minutes.
- Meanwhile, cook pasta as per package directions. Make sure to keep 2 cups of cooking water when draining.
- Scoop the flesh from butternut squash, put it in a pot or pan (I've used the same pot I've cooked my pasta in) and make purée with a spatula.
- Add in the garlic powder and some of the cooking water from the pasta, little by little, till you get a creamy sauce. You might need just 1 cup out of the 2 left aside. Blend it to your taste.
- Add in the cooked pasta and mix well. Cover and let sit on the stove at very low heat.
- In a large skillet, fry the bacon bits at medium high heat, addind the chopped kale little by little till it's all wilted. Add fresh ground black pepper, mix well and put aside.
- Serve the pasta in butternut squash sauce in 4 plates, topping with kale & bacon mix and freshly grated parmesan cheese.
- Enjoy!
This gourmet, seasonal pasta showcases creamy roasted butternut squash—already peeled and cut for easier prep! Mafalda pasta is a perfect match for Mafalda pasta is a perfect match for sautéed kale, which folds right into the pasta's frilly edges. A garnish of walnuts cooked with fragrant rosemary. This pasta is a delicious combination of butternut squash, kale, creamy ricotta, and a pop of sage. This butternut squash pasta is like an ode to cooler weather.
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