AuthorLo BosworthIn a saucepan, saute sliced leeks in extra virgin olive oil over medium-low heat for about 5 minutes.
Add butternut squash to pan with your leeks and saute on medium-high heat for 5 minutes, along with your red pepper flakes. Add vegetable stock to pan and bring to a boil. Boil gently for 10 minutes or until the squash is soft and able to mashed down a bit. While everything comes together, heat salted pasta water in a large pan.
Add Barilla Red Lentil Rotini to pan and cook for 7 minutes. Reserve some hot pasta water in case you need to thin out your sauce. While the pasta is cooking, continue to cook the butternut squash and incorporate into a thicker sauce.
When pasta is cooked and drained, add it to your butternut squash pan and incorporate everything together. Taste one last time and season if necessary. Enjoy!
Ingredients
Directions
In a saucepan, saute sliced leeks in extra virgin olive oil over medium-low heat for about 5 minutes.
Add butternut squash to pan with your leeks and saute on medium-high heat for 5 minutes, along with your red pepper flakes. Add vegetable stock to pan and bring to a boil. Boil gently for 10 minutes or until the squash is soft and able to mashed down a bit. While everything comes together, heat salted pasta water in a large pan.
Add Barilla Red Lentil Rotini to pan and cook for 7 minutes. Reserve some hot pasta water in case you need to thin out your sauce. While the pasta is cooking, continue to cook the butternut squash and incorporate into a thicker sauce.
When pasta is cooked and drained, add it to your butternut squash pan and incorporate everything together. Taste one last time and season if necessary. Enjoy!