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Spaghetti with Butternut Leek Parmesan Sauce

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Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You’ll swear this is full of cream and butter, but it’s not!

Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not! 
Spaghetti with Butternut Parmesan Sauce

It’s super easy to make with only a few ingredients, and is very filling. Perfect for Meatless Mondays, or any night of the week. You may also like this spicier Butternut Pasta with Spicy Sausage and Spinach version. And for a pasta dish made with pumpkin puree, try this Cheesy Baked Pumpkin Pasta.

Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!

This recipe started out as a mistake, a butternut squash puree that was far too thin and liquidy. A very HAPPY mistake! Don’t you love when that happens? I decided to make it into a pasta sauce and added a ton of good quality cheese (don’t use the cheap stuff), fresh sage, garlic and leeks which are milder than onions and quite delicious. The sauce turned out savory, creamy and delicious. The best part? Tommy LOVED it and he’s not always easy to please.

Helpful Tips

  • You can double the sauce and freeze the rest. Let it cool and transfer to freezer safe containers. I love these Souper Cubes (affil link) for freezing soups and sauces in portions! Freeze for up to 3 months.
  • To speed this up, you can buy pre-cut and peeled butternut squash instead of doing it yourself. Here’s an easy tip for cutting and peeling butternut squash yourself.
  • I used spaghetti here, but any pasta shape would work. Whole wheat of gluten-free pasta would also be great!

Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!making butternut puree in the blenderleeks are mild and delicous sauteed with butternut sauceSomething magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!

More Pasta Recipes You Will Love

Spaghetti with Butternut Leek Parmesan Sauce

4.59 from 53 votes
8
Cals:266
Protein:9.5
Carbs:56
Fat:3.5
Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not!
Course: Dinner
Cuisine: Italian
Something magical happens to pasta when you combine spaghetti with a creamy butternut sauce made with leeks, sage, garlic and Parmigiano Reggiano. You'll swear this is full of cream and butter, but it's not! 
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Yield: 4 servings
Serving Size: 1 /4th of recipe

Ingredients

  • 1 lb butternut squash peeled and diced
  • 1 tbsp light butter
  • 8 oz spaghetti of your choice use brown rice pasta for gluten-free
  • 1 cup large leek (white part only)
  • 2 cloves garlic minced
  • 1/4 cup fresh shaved parmesan cheese
  • 4 sage leaves sliced thin
  • kosher salt and freshly ground black pepper to taste

Instructions

  • Bring a large pot of salted water to a boil.
  • Add butternut squash and cook until soft.
  • Remove squash with a slotted spoon and place in a blender, blend until smooth.
  • Add pasta to the boiling water and cook according to package directions for al dente, reserving 1 cup of the pasta water before draining.
  • Meanwhile, in a large deep non-stick skillet, melt the butter, sauté the leeks and garlic over medium-low heat until soft and golden, about 5 - 6 minutes.
  • Add pureed butternut squash, season with with salt and fresh cracked pepper and add a little of the reserved pasta water to thin out to your liking.
  • Stir in parmesan cheese and sage and mix in pasta until well coated.
  • Serve with additional parmesan cheese on the side.

Last Step:

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Video

Nutrition

Serving: 1 /4th of recipe, Calories: 266 kcal, Carbohydrates: 56 g, Protein: 9.5 g, Fat: 3.5 g, Cholesterol: 5 mg, Sodium: 97 mg, Fiber: 9 g, Sugar: 2 g

Categories:

Pasta With Butternut Squash Sauce

Photo credit: Erin Alvarez

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244 comments on “Spaghetti with Butternut Leek Parmesan Sauce”

  1. 8-year-old and I loved healthy buttery yummy dinner. Gave it an A. Followed almost exactly. We used olive oil instead of light butter, grated parm instead of shaved.  We steamed our squash for 20 min. to maintain nutrients. Make sure to save that pasta cooking water for thinning. We also pureed the leeks. One teen said too grainy but gave it a B+ for flavor. Husband and other teen gave it a B-. 

  2. I roasted the squash and threw in a handful of roasted pine nuts. It gave it a more complex flavor. Wonderful recipe. Thanks.

  3. This looked so good! When I made it, however, I found it bland. To try to pump up the flavor, I doubled the garlic and the sage. I used really good quality pecorino romano instead of parmesan, so I don’t think that was the issue. I’ll move onto a new recipe.

  4. Delish!!
    We added to leeks because I thought it said 1 leek and not 1 cup of leeks. Probably had half a cup.
    Served with chicken parmesan sausage from Fresh Thyme and used whole wheat pasta and a huge hit and will make again.

  5. I enjoyed this and want to thank you for a creamy pasta. I gave it 4/5 stars because it was less flavorful (I kept adding a little more salt to get some flavor), I couldn’t really taste the sage, and honestly it was gooey. I used whole wheat pasta, don’t know if that was why. I used the entire 1 cup of pasta water and it seemed like it just kept drying out before my eyes. Trust me, I ate the entire generous portion and I look forward to the leftovers. Hubby liked it too.

  6. This was SO good! My husband cleaned his plate and is very dubious of vegetables! A keeper for sure! 

  7. Did the points on this change? I have printout of the recipe from September that has it at 8 points for blue.

  8. Just finished this dish, and wow! Hits the spot ! Fresh  squash comfort food! I used the butternut soup from the weekly planner as the starter for this It’s 46 degrees outside and raining, and I am comfy with my dinner!

  9. Avatar photo
    Katrina Joseph

    Hi Gina!

    As always, thank you for posting these awesome recipes! I have loved them all.

    Do you know what the Smart Points would be on the Green plan?

    Thank you in advance!

    -Katrina

  10. This was  fantastic! I love garlic and onions so I added more, and also added a pinch of red pepper flakes!! So good!!

  11. Admittedly, I had low expectations for this. My family isn’t into winter squashes and I thought they would turn their noses up and I’d have four meals of this for the week. But they always enjoy Skinnytaste recipes so I gave it a go.  Another thumbs up!  It wasn’t their favorite of all time but they liked it and would eat it again.  It doesn’t make the butternut too squashy – really nice and delicate flavors so you can add extra veg/protein and it will all go well together. It has few ingredients and is easy enough for a weeknight.  I also appreciated that it has a creamy texture without fat – it was filling but I didn’t feel sluggish for the rest of the day.  I added a few handfuls of spinach for color/vitamins and served with grilled fish.  Sleeper recipe of the week!

  12. We loved this and it’s definitely going into the regular rotation!  The sauce is amazing and hard to believe it’s almost all vegetables!

  13. Avatar photo
    Arlene | From Pennies to Plenty

    The butternut squash made for a really nice sauce. I was surprised because I don’t always like butternut squash dishes, but I’ll be adding this recipe to my regular fall meal rotation. I followed another reader’s advice to cook the pasta in chicken broth. Next time I’ll use the pasta as a base with chicken, shrimp, or veggies.

  14. Even my squash-hating husband liked this! I think I had more squash than a 1lb as my sauce was thicker. I also added about a teaspoon of chicken bouillon paste as well to add a bit more flavor. This was very good and a great way to eat veggies!

  15. Avatar photo
    Vivian Peterson

    In a pinch, could canned butternut squash purée be used? How much of it would I use?  Thanks, just love your site and fantastic recipes!

    1. I was going to do the same tonight because we don’t have leaks or sage.  Hoping it turns out as tasty as the called for version!