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Pappardelle With a Creamy Butternut Sauce Recipe

Pappardelle With a Creamy Butternut Sauce is a popular Continental Snack
Author :
On :
Tuesday, 9 August, 2016
Category :
Vegetarian Recipe
Course :
Snack Recipe
Cuisine :
Continental Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 1 pound - pappardelle Pasta
  • 1 28-oz can - Chickpeas (drained and rinsed)
  • 1 20-ounce bag - frozen Butternut squash cubes
  • 1 - large Onion (chopped)
  • 5 Cloves - Garlic (minced)
  • 2 tsp - crumbled dry sage
  • 1 tsp - red pepper flakes
  • 1 tsp - ground black pepper
  • Salt to taste
  • 2 tsp - Olive oil and extra virgin Olive oil
  • 1 - Lemon (juice)
  • 1/2 cup - Sunflower seeds
  • 2 - Avocados (finely diced)
  • 2 tbsp - capers
  • How to Make Pappardelle With a Creamy Butternut Sauce:

    1. Cook pasta in salt water according to the package instructions until al dente.
    2. Heat oil in a saucepan, add onions and saute until they start to soften and turn brown for about five minutes.
    3. Add garlic, red pepper, black pepper and sage and stir to mix. Saute for another minute or two until the raw garlic smell disappears.
    4. Add cubes of butternut squash and cook while stirring, until the squash is really soft and breaks down.
    5. Add salt to taste and let the mixture cool a little. Place it in a blender with enough water to make a smooth puree (about 1 cup).
    6. Transfer the puree back to the saucepan and heat through.
    7. Add the pasta, chickpeas, lemon juice, sunflower seeds and capers and toss together.
    8. Serve sprinkled with some diced avocado and a few drops of extra virgin olive oil.
    9. Recipe courtesy: Holy Cow Vegan


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