Creamy Butternut Squash Pasta With Leeks

 Ingredients

• 12 ounces cavatappi pasta

• 1.50 tablespoons olive oil, divided

• ¾ cup crispy fried onions (such as French's)

• 2 medium leeks, white and light green parts sliced (2 cups)

• 1 12-oz. pkg. frozen mashed butternut squash, thawed

• 1 cup half-and-half

• 2 teaspoons chopped fresh sage leaves

• 1 teaspoon freshly ground black pepper

• 2.50 ounces Parmesan cheese, shaved (about 1 cup), divided

Directions

1. Cook pasta according to package directions for al dente; drain, reserving 1 cup pasta water. Return drained pasta to pot.

2. Meanwhile, heat ½ tablespoon oil in a large saucepan over medium. Add fried onions; cook, stirring constantly, until lightly browned, about 1 minute. Transfer to a towel-lined plate. Wipe saucepan clean.

3. Heat remaining 1 tablespoon oil in saucepan over medium-high. Add leeks; cook, stirring often, until softened, 2 to 3 minutes. Transfer ¼ cup leeks to a small bowl. Stir butternut squash and half-and-half into leeks in sauce-pan. Cook over medium, stirring often, until simmering, 3 to 4 minutes. Stir in sage, pepper, and half of cheese.

4. Add sauce and ¼ cup hot pasta water to pasta; stir to combine. Stir in more pasta water as needed to reach desired consistency. Top with reserved leeks, fried onions, and remaining cheese. 

    

    

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