Featured comment This was so butternut squash pasta and delicious! My pasta sauces never come out as planned, but i’ve made this one twice now and both times came out perfectly. Another staple recipe added to the list. We are looking at creamy-but-not-overly-creamy FALL PASTA on the menu tonight.
Not too heavy, not too light, just total pasta perfection that is everything October should be, all in one big bowl. Parmesan, its large quantity of leftovers and their ability to stay yummy for several days, and its glorious way of satisfying a hangry dinner situation with pretty minimal effort. This might sound weird, but since the squash sort of melts into everything and the cream sauce is just a little bit Parmesan-cheesy, it DID kind of remind me of a grown up version of macaroni and cheese. Like, think THIS mac and cheese. And just to be clear: I’m saying that as a compliment because as we all know, mac and cheese is, in fact, the single food item that makes life worth living. How are you guys feeling about fall cooking right now?
Are you so totally in the zone? I burn those candles, I wear those tall boots, and I cook the heck out of my fall life. Today: I’m wishing you all the weeknight joys of a good meatless pasta dish coated with a light and creamy Parmesan sauce. May your roasted veggies be just the right amount of crispy, your sauce perfectly creamy, and your pasta bowls super extra deep. SAUCE: Melt the butter over medium heat.
Add the garlic and thyme and saute until soft. Add the wine and whisk to incorporate. 2 cup at a time, and whisk to incorporate. When thickened slightly, add more liquid. Finish with the Parmesan cheese, lemon juice, and salt to taste. VEGETABLES: Place the veggies on two separate baking sheets. Drizzle with a little olive oil, salt, and pepper, and roast at 400 degrees for about 20-30 minutes, until tender but not falling apart.
PASTA: Cook the pasta according to package directions. This recipe is part of our completely delicious broccoli recipes page. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I’m so glad you’re here.
Instagram so we can find you! Sign me up for recipes, please! This looks like the perfect autumn dinner, I’m so excited to try it! I also love orchiette, a thoroughly underrated pasta shape I think!
I imagine the results are quite different with one versus the other. Just makes for a lighter sauce that sort of coats everything. Milk obviously gives it a little more creaminess. LITERALLY COULD NOT RUN TO MY COMPUTER FAST ENOUGH TO COMMENT.