Mmmmm!  (need I say more?)

PastaCreamy Fall Pasta

Serves 4

What you'll need:

1 lb. pasta

1 butternut squash, peeled, diced and roasted

a few handfuls of arugula (or spinach or greens)

2 tbsp. butter (homemade is always best)

3-5 oz. creme fraiche

a few handfuls of shredded parmesan cheese

salt, to taste

What you'll do:

After you roast the butternut squash, cook the pasta to the directions on the package.  While it's cooking, place the butter, creme fraiche and a handful of cheese in a large pasta bowl.  Drain the pasta and place in the bowl and toss.  Then toss in the butternut squash, arugula and some more cheese.  

Serve warm!

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Tools I used:

Le Creuset Pot

Slotted Spoon


Pasta Fork