Roasted Garlic and Mushroom Butternut Squash Pasta


Question of the day: Can you make a creamy pasta without cream, milk, butter, or cheese? Contrary to popular belief, the answer is YES. Try a butternut squash! Butternut squash soup is absolutely delicious and leftovers are often eaten with noodles. But hey, why not first of make a butternut squash sauce? So, that’s what I did! I added mushrooms and roasted garlic to make it special and delicious. Another great fall recipe!

1 2-3lb butternut squash, peeled and largely diced
1 whole clove of garlic roasted
(For info on how to roast garlic click here)
1 package of mushrooms
1 onion
1 tbsp garlic powder
1 tbsp italian seasoning
Olive Oil
LOTS of salt
Crushed Black Pepper
Package of spaghetti

In a large pot, bring salted water to a boil and boil butternut squash until soft
Once cooked, take out the squash into a blender
Save the water and boil the spaghetti in it
Blend squash, roasted garlic, salt, pepper until smooth
In a separate pan, heat oil and add onions and mushrooms
Cook on low heat until caramelized and brown (salt it!)
Add squash mixture
Mix in garlic and italian seasonings
Add pasta to the sauce
Adjust seasonings

Presto! You’re done! A lovely and healthy pasta dish. Come on. A creamy sauce made purely of vegetables. SO awesome 🙂 Try it out!


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