Spaghetti with Butternut Leek Parmesan Sauce | Recipe Cart
Butternut squash and leek pasta in a creamy Parmesan sauce—al dente spaghetti tossed with sage and reserved pasta water for a rich, comforting meal.
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Cooking tools:
- Pot
- Blender
- Slotted spoon
- Nonstick skillet
- Colander
- Measuring cup
- Wooden spoon
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Pepper mill
- Kitchen scale
- Serving bowl
Ingredients
- 1 lb butternut squash (peeled and diced)
- 1 tbsp light butter
- 8 oz spaghetti of your choice (use brown rice pasta for gluten-free)
- 1 cup large leek (white part only)
- 2 cloves garlic (minced)
- 1/4 cup fresh shaved parmesan cheese
- 4 sage leaves (sliced thin)
- kosher salt
- freshly ground black pepper
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