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Pasta with Squash-Cream Sauce


4 servings

1 lb Linguine (noodles) cook until tender but firm. Drain.

Sauce:

1 lb Acorn or Butternut Squash, peeled and cored

2 Tbsp olive oil
4 cloves garlic, minced
1 lemon peel finely grated
350ml whipping cream
cup cream cheese
1 lemon juice
Salt, cayenne, black pepper, to taste
2-3 Tbsp parsley, finely chopped
Optional: 1-2 Tbsp pumpkin seeds, roasted and chopped

Peel squash, remove seeds, coarsely grate or cut into thin slices.

In a medium sauce pan warm olive oil and stir in garlic, lemon peel and squash. Sauter for 2-3 minutes.
Add whipping cream and let cook over small heat for approx. 5 minutes. Cut cream cheese into small pieces and add to the sauce. Let melt while stirring constantly. Cook until sauce is thickened. Remove from heat. Season with salt, cayenne, black pepper and 2/3 of the parsley to taste.

Serve sauce over pasta and sprinkle with the rest of the parsley and roasted pumpkin seeds.
Posted by Goldenwood Lodge on 26 Nov 2012 - 12:21