OK, not really, but I bet you were thinking, "Is that nacho cheese on that pasta?" This is only for those folks who didn't read the title (what a spoiler that is, right?).
I am not above nacho cheese pasta. I've never tried that, but I've probably been pretty close with boxed macaroni before. But this is not nacho cheese pasta. It's butternut squash pasta. Because it's THAT time of year.
And I've got to say, this is one of the most creamy pasta sauces you can make. So it's sort of amazing that it's mostly vegetables. There's still cream and cheese in it, don't get me wrong. I didn't say this is health food. But it's certainly packed with more nutrition than boxed macaroni and cheese.
16 oz. pasta (I used rigatoni)
16 oz. butternut squash
1 tablespoon butter
5 sage leaves
1 cup cream
1/2 cup parmesan cheese
nutmeg, salt and pepper to taste
First we need to peel and cook the butternut squash. There are a few different ways to do this. I decided to use a vegetable peeler to remove the skin. Then I cut the meat of the squash into cubes. I placed the squash, butter, and sage leaves in a slow cooker and cooked on low for two hours.
In a sauce pan, combine the squash, cream, a little nutmeg, and black pepper. Start moderate to light with the seasoning as you can always add more later. Cook over medium heat for a few minutes. Stir in the egg yolk and continue to cook. Add in the parmesan cheese, stir, and continue to cook until smooth. Taste and add more salt or pepper if needed.
While cooking the sauce, cook the pasta according to the directions. Strain and add the pasta to the sauce and stir to combine.
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.