As the leaves begin to turn and a cozy breeze fills the air, it’s the perfect time to indulge in the warmth of a comforting bowl of pasta. Though we may still be in the in the heat of summer, it’s the perfect time to start enjoying the squash harvests. For this Pasta with Butternut Squash and peas, I’m sautéing it all in a skillet with lots of olive oil. Fresh vegetables don’t need long roasting times – just try out the recipe below to see why!

See how I make it in the video below, straight from the time stamp. Just press play!

Why does Butternut Squash pair well with pasta and other vegetables?

Pairing the velvety sweetness of butternut squash with pasta and a medley of vibrant vegetables creates a combination of sweet flavors and interesting textures. Butternut squash is firm and eathy, which contrasts beautifully with al dente pasta. The addition of other vegetables, whether sweet peas, tender spinach, earthy mushrooms, or crisp bell peppers, lends both color and nutrition to the dish. Combining the fruits of the summer harvest not only showcases the beauty of seasonal produce but also elevates a simple pasta dish into a wholesome dish fit for sharing.

FAQ:

Can I use frozen butternut squash?

Yes, you can use frozen cubed butternut squash if fresh squash isn’t available. Thaw the frozen squash and cook it as per the recipe.

Can I make this dish ahead of time?

Absolutely! You can prepare the butternut squash, onions, and peas ahead of time and refrigerate it. When ready to serve, simply reheat the vegetables and toss it with freshly cooked pasta.

Can I use different types of pasta?

Certainly! You can use your preferred type of pasta, whether it’s penne, fettuccine, or even a gluten-free alternative.

Pasta with Butternut Squash and Peas

Easy, quick, and a delightful way to use pasta shells!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Course pasta

Cuisine Italian

Ingredients

  

• olive oil
• 1 medium butternut squash, chopped
• 1 onion, chopped
• 3 cloves garlic, chopped
• 2 cups frozen peas
• 1 lb pasta shells
• salt and pepper, to taste

Instructions

 

• Chop the butternut squash before cooking. Be sure to remove the pell and seeds.
• Heat oil in a large skillet over medium heat.
• Add the chopped garlic and onion and let it all simmer for until the onion is softened.
• Add the butternut squash to the pan and toss to coat.
• Season the squash with salt and pepper, and turn heat to low. Cover to help cook through.
• In the meantime, boil a large pot of water for the pasta. Salt the water well, and cook the pasta until al-dente.
• Once the butternut squash is soft, add the frozen peas. Cover again so that the peas warm through.
• Add the cooked pasta shells to the skillet with the vegetables, and toss well. Add a half cup of the leftover pasta water to help meld the flavors together.
• Serve with your favorite grated cheese!

Keyword butternut squash and pasta, pasta with butternut squash and peas, peas and pasta, summer harvest pasta

Have do you like this pasta dish? Have you ever made this combination of Butternut Squash and Peas before? Share below!

Creamy Butternut Squash and Peas Pasta is a culinary masterpiece that brings together the flavors of fall in a delectable and satisfying dish. With its rich history, versatile ingredients, and simple preparation, this recipe is bound to become a cherished addition to your autumn culinary repertoire. Indulge in the creamy goodness, embrace the warmth of the season, and share this delightful pasta creation with your loved ones.