Creamy Butternut squash sauce with spiral pasta is a light, savory pasta dish with beautiful spring colors. Garnishing with beetroot adds a gourmet touch.
Course fusion
Cuisine Indian
Servings 2
Ingredients
Approx. 2-1/2cups uncooked spiral pasta
Approx. 3cups butternut squash peeled and cut in about ½ inch pieces
2tbspoil
1-1/2tbspsalt adjust to taste
1tbspall-purpose flour (Maida)
1 cups milk
1/2cupcream
1tbspfennel seeds crushed (Saunf)
1/4tbspblack pepper
1/4cupbutternut squash shredded for garnishing
1/4cupbeetroot boiled and shredded for garnishing
Instructions
In a large pot boil the water with 1 teaspoon of salt and 1 tablespoon of oil. After water comes to the boil add the pasta. Cook the pasta until it is tender, this will take about 8-10 minutes. Drain the water and set pasta aside.
Cook the squash in about 1-1/2 cups of water until squash becomes very soft; puree the squash to creamy texture.
In a saucepan add 1 tablespoon of oil and all-purpose flour over medium heat and stir for a minute. While stirring slowly add cream making sure there are no lumps. After it comes to a boil, add milk and butternut squash puree.
Add salt, black pepper and fennel seeds; boil for 3-4 minutes over medium heat. Sauce should be creamy and pourable consistency.
Before serving pour the sauce over pasta and mix.
Garnish the individual pasta servings with shredded squash and top it with few slices of beetroot.
Notes
NotesI cook the beetroot in microwave, wrap it with wet paper towel and cook for about 4-5 minutes.