In this video I share a fall inspired pasta recipe and an easy, quick dessert. The recipes are typed/linked below. Hope you enjoy! Please give this video a thumbs up and don’t forget to subscribe & turn on your notifications before you go.
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Butternut Squash & Sausage Pasta:
1 box pasta (I used Rigatoni)
1/2-1 lb ground Italian sausage
1 butternut squash (peeled & cubed)
1 large shallot, finely chopped
1-2 cloves garlic, minced
1 tsp – 1 tbsp fresh thyme, remove leaves & roughly chop
1 handful baby spinach
1 – 2 tbsp butter
Salt & Pepper
Paprika
Flour
Chicken stock
Almond milk
Preheat oven to 400
Toss cubed butternut squash on a cookie sheet with olive oil, salt and pepper. Roast for 25 minutes.
Melt butter in a pan. Cook shallot, garlic & thyme until shallot is soft and translucent. Flavor with salt, pepper and paprika. Add flour a little at a time and whisk to make a base like you would for gravy. Add chicken stock until a gravy texture forms. Remove from heat.
Blend the gravy mixture with the butternut squash until smooth.
Cook pasta as directed and brown Italian sausage in a pan. Once cooked, add spinach and cook until wilted. Add the sauce mixture to the sausage & spinach and add a splash of almond milk (or milk/cream of your choice).
Drain pasta, reserving some of the past water. Combine pasta with the sauce and a splash of the pasta water. ENJOY! 🙂
Apple Crisp in a Mug: