Spaghetti with Butternut Leek Parmesan Sauce

Ingredients

• Squash

  Winter, butternut, raw

  1 medium (1 lb) or 454g

• Butter

  Unsalted

  1 tbsp or 14g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

• Leeks

  (bulb and lower leaf-portion), raw

  1 cup or 89g

• Garlic

  Raw

  2 cloves, minced or 6g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Sage

  Freshdirect

  1 tablespoon or 2g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Bring a large pot of salted water to a boil. Add peeled and diced butternut squash and cook until soft, about 5-6 minutes.
2. Remove squash with a slotted spoon and place in a blender, blending until smooth.
3. Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
4. Meanwhile, in a large deep non-stick skillet, melt the butter, saute the leek whites and garlic over medium-low heat until soft and golden, about 5-6 minutes.
5. Add pureed butternut squash, season with with salt and fresh cracked pepper to taste and add a little of the reserved pasta water to thin out to your liking.
6. Stir in parmesan cheese and sliced sage leaves and mix in pasta until well coated.

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