Here’s what you’ll need to make your own version of black bean pasta with a butternut “cream” sauce.
- Explore Asian Organic Black Bean Spaghetti
- Organic butternut squash (I buy mine already diced and ready to go in the produce section)
- 1 medium onion (diced)
- 1 clove diced garlic
- Vegetable or chicken stock
- I cup fresh basil (loosely chopped)
- 1 bay leaf
- Salt & pepper
- Olive Oil
- Parm cheese (optional)
For the soup: I boiled the diced butternut squash with 1 bay leaf, salt & pepper until soft enough to blend. Remove the bay leaf then throw the squash in a vitamix with some Maharajah style curry powder and a splash or two of farm fresh milk - blend until smooth. Serve hot or set aside to use for spaghetti sauce.
For the pasta: Bring 8 cups of water to a boil with a tablespoon of olive oil and a pinch of salt. Add spaghetti to the boiling water then simmer gently for 6-8 minutes or until cooked through. Immediately, drain it and rinse with cold water - set aside.
For the sauce: fry up your onion and garlic in a medium sized pan with some olive oil on med-low heat for about 10 minutes or so. Throw in about half of your chopped basil and chicken stock and stir for about 2 minutes on medium heat. Add in your butternut squash and simmer while stirring occasionally until well blended.
Portion out your spaghetti and top with your desired amount of butternut squash sauce, a sprig of basil and a little parmesan cheese - now you’re ready to dig in!
