Looking for a new take on pasta night? Think past the tomato. Our favorite creamy red sauce is a roasted red pepper romesco. It comes together in a flash and has a delicate flavor the whole family will love.
We’re sharing the recipe this week cooked up with fresh spinach and butternut squash. But use it as a staring point for pairing with whatever veggies strike your fancy. It’s wonderful with everything.
Romesco Sauce
8 oz roasted red peppers
2 Tbsp sherry vinegar
1 Tbsp + 2 tsp brown sugar
2 Tbsp roasted almond slivers
2 Tbsp kalamata olives
1 to 2 cloves garlic
1/3 tsp dried thyme
1/4 tsp ground black pepper
1/4 cup parmesan cheese
To make the sauce, put all of the sauce ingredients into a food processor and puree until smooth. (See? We said it was easy!)
Spaghetti with Spinach & Butternut Squash
6 oz spaghetti
3 cups butternut squash, cut into 1/2″ cubes
10 oz fresh spinach
1/4 cup Parmesan cheese
Putting It All Together
Preheat your oven to 425 and bring a saceupan of water to a boil.
Put the butternut squash onto a rimmed baking sheet and drizzle with oil, salt and pepper. Toss well, then arrange in a single layer. Bake until caramelized at the edges, about 20 to 25 minutes.
When you’re about 10 minutes away from being ready to eat, cook your spaghetti until al dente, then drain and set aside.
In another saucepan, heat 1 Tbsp olive oil in a large skillet over medium high heat. Add the spinach and cook until it wilts, about 2 to 5 minutes. Add the sauce and cook for a minute or two until hot, then mix with the squash and serve over the spaghetti. Top with the remaining Parmesan.
That’s it. Enjoy!
Serves: 2
Leave a Comment