We are voting this our best fall pasta recipe (YET). Surely we will have plenty more competitors to come but at this point, this is the best one we've made and is truly a fall staple recipe. This fall pasta recipe is creamy but not overly heavy and for our vegetarians out there, it is a meatless pasta recipe! The pasta tossed with the light cream sauce, roasted butternut squash and broccoli is so satisfying and delicious. Most cream sauces have a bunch of milk or heavy cream but ours is made with butter, garlic, chicken broth, parmesan and italian seasoning so it doesn't have the heavy, filling consistency of milk or cream. This recipe really calls FALL FLAVORS!
- 2-3 cups Butternut Squash, cubed
- 3 cups Broccoli
- 16 oz Pasta (we used orecchiette, but any type will work)
- 3 tbsp Butter
- 2 tsp Garlic, minced
- 3 tbsp Flour
- 3 cups Chicken Broth
- 1/2 cup Parmesan Cheese
- 1 tbsp Italian Seasoning
- Salt and Pepper, to taste
- (Optional) Lemon Juice
- Baking Pan
- Parchment Paper
- Skillet
- Strainer
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Preheat oven to 400 degrees
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Cut the butternut squash and broccoli into bite-sized pieces and place on baking sheet lined with parchment paper. Cook for 20 minutes.
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Cook pasta to al dente, according to directions on package.
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While the vegetables and pasta are cooking, start cooking the sauce.
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Melt butter over medium heat and add minced garlic, until soft and fragrant.
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Add flour and whisk constantly until smooth.
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Slowly add chicken broth and continue to whisk.
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Add parmesan cheese, italian seasoning, salt and pepper. (If you choose to add lemon juice, add it here)
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Add pasta and vegetables into saucepan and gently combine all ingredients.
I am going to make this asap! Looks delicious!
Seriously one of our favorites! Let us know how you like it 🙂
Frozen butternut squash ok to use or do you recommend fresh?
That is a perfect idea! Cook according to instructions on the package and then add to pasta. Yum!