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spaghetti squash pasta with walnut brown butter sauce recipe

Written on Wednesday, August 10, 2016 | 7:01:00 PM




Serves : servings 

Ingredients : 
- 1 large spaghetti squash
- 4 oz (115 g) capellini (angel hair pasta) or thin spaghetti
- ¼ cup (60 g) unsalted butter
- 10–12 fresh sage leaves
- ½ cup (80 g) walnuts, chopped
- ¼ tsp crushed red pepper flakes
- Salt and freshly ground black pepper
- ⅓ cup (35 g) Parmesan cheese, freshly grated

Preparation Method :
1) Preheat the oven to 350°F (176°C).

2) Halve the spaghetti squash. Remove the seeds and place facedown in a rimmed baking dish and cover with 2–3 inches (5–7.5 cm) of water so that the top of the halves are covered. Bake until fork tender, about 35–45 minutes, depending on the size of the squash. Remove from the oven and shred into spaghetti-like strands. Place in a colander to drain excess water.

3) While the squash is cooking, bring a large pot of water to a boil. Cook pasta until al dente, according to package directions. Drain, reserving ½ cup (118 ml) of pasta water.

4) Meanwhile, make the sauce. Heat the butter in a large skillet over medium-low heat until toasted and golden brown, about 5–10 minutes. Add in the sage leaves and fry until crispy. Remove the leaves from skillet, finely chop and set aside.

5) Increase the heat to medium and place the walnuts into the brown butter skillet for 30 seconds until just toasted. Add the crushed red pepper flakes and spaghetti squash, and cook until heated through, 8–10 minutes. Season to taste with salt and pepper.

6) Add in the pasta and a bit of the reserved pasta water to thin. Stir in the Parmesan cheese and the fried sage.

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