In my world of comfort food, homemade pasta is pretty high up on the list! This Homemade Butternut Squash Pasta in a Creamy Spinach Sauce was a total labor of love and worth every bit of effort! The pasta is incredible and this makes for one fantastic Fall inspired meal!
I don’t know if there is anything more wonderful then fresh homemade pasta! There’s really no comparison to dry pasta. The texture and flavor is just perfect! For me, homemade pasta is something that I don’t make too frequently, not because of difficulty but because of time. This Homemade Butternut Squash Pasta in a Creamy Spinach Sauce actually comes together very easily but I’ll be honest it takes some time to turn a ball of dough into this beautiful hand cut pasta. The sauce couldn’t be easier though, simply some sautéed garlic, greek yogurt cream cheese, pasta water, baby spinach and grated pecorino cheese. This may look like a Fall inspired dish but it works just fine for me any day of the year!
A couple funny stories behind my pasta making… One of the first times I made it I decided to make it as a first course for the holidays, BAD IDEA! Who the heck makes fresh homemade pasta for 20 people?!?!?! It took forever for me to make it even with the help of my Kitchenaid attachment. Then theres this batch here, I made the dough and had it resting on the counter which allows the dough to soften nicely.
When my mom got home I asked her where she kept her pasta roller only to get the response of “I don’t have a pasta roller”. Well duh! Determined to make this pasta theres only one thing to do, get the rolling pin out, start rolling and cut the pasta by hand. Honestly, totally do-able! Sure the strands of pasta are a bit rustic in shape but it came out wonderful! Pasta roller or not, I will be making more varieties soon!
{NOTE: I made two batches of the pasta dough. Do not try to double the recipe and do it at once because it won’t fit in your food processor. The sauce is enough for the 2 batches of pasta. It was enough to feed about 8 portions…. because you need leftover of this one!}
- 1 cup roasted butternut squash {1 small squash}
- 2 cups whole wheat flour {I use Bobs Red Mill}
- 1 cup all purpose flour
- 1 egg
- 1 egg yolk
- olive oil
- salt & pepper
- For the Sauce:
- 3 1/2 cups reserved pasta water
- 2- 8 oz pkg Greek Yogurt Cream Cheese, cubed
- 6 garlic cloves, sliced
- 6 big handfuls of baby spinach
- a couple handfuls of grated pecorino
- Preheat your oven to 385 degrees.
- Cut the butternut squash into quarters lengthwise. Drizzle with a little olive oil, salt and pepper and place onto a parchment lined baking sheet. Roast cut side down for about 40-45 minutes until softened and golden. {The cooking time will vary depending on the size of the butternut squash}.
- Set the squash aside and allow to cool. Once cool to the touch spoon the inside into a bowl and discard the skin.
- Add the flours, cooled squash, egg, egg yolk, salt and pepper into a food processor set up with the dough blade. Pulse until the dough just comes together. {Reminder, I made 2 batches of the dough, there is enough sauce for both batches}
- Remove the dough and place onto a floured surface. Flour up your hands and work any loose ingredients into the dough, form into a ball and set aside on a floured surface or piece of parchment.
- Allow the dough to rest for 20 minutes or so.
- While the dough is resting we can start the sauce. In a large sauté pan add a drizzle of olive oil and garlic. Cook just a few minutes over medium low heat.
- Add in the spinach just to wilt. Add the cream cheese in and shut the heat, it will just start to soften up and melt a bit… we’ll come back to the sauce.
- Cut each dough round into 3 or 4 pieces and roll out to the thickness of your liking, again on a well floured surface. I like to go relatively thin with it {it will grow a little bit as it cooks}
- Using a knife or pizza cutter, cut the rolled out dough into pasta strands, again shape and thickness that you prefer.
- Toss the strands with some more flour, just lightly so that they don’t stick together and place onto a baking sheet.
- Continue with the remaining dough.
- Cook in a couple batches or in a single batch if you have a nice big pot. Be sure to stir after adding the pasta to the water to prevent sticking.
- Strain the pasta but reserve that cooking liquid! Add in approx 3 1/2 cups of the pasta water into the pan for our sauce.
- Turn the heat back onto medium low and stir until the cream cheese is all melted and everything is well incorporated.
- Shut the heat, stir in a couple handfuls of pecorino cheese and season with salt and pepper to taste.
- Toss the sauce with that gorgeous pasta and enjoy!
Katerina
I have never tried butternut squash pasta but I love squash and i am sure I will love its pasta especially if it is topped with this creamy spinach sauce!
Angela LeMoine
Thank you so much! The squash right in the dough was really wonderful! Have a great day!
Easy Life Meal & Party Planning
My mom used to make homemade pasta and sometimes I would help her but I haven’t made any for years. Probably the time factor. But your recipe sounds so good and I love the addition of butternut squash a perfect combination.
Angela LeMoine
Thank you so much for stopping by and taking the time to comment! Yes, fresh pasta is definitely something you need to plan ahead of time to ensure you have time but it really is so worth it… i’m sure your moms was amazing!!!!! If you are making enough just for a few of you, you could easily get away with just a single batch. Have a great week!
Anne
Really good! Used the pasta maker on the kitchen aid to roll and cut the pasta.
Angela LeMoine
I am so glad you enjoyed it!! I certainly would have preferred the roller too haha… That day I was definitely wishing my kitchenmaid was not in storage. So glad you enjoyed the pasta, I just love it!