Creamy butternut squash and white bean shells is dairy-free and comes together in a matter of minutes. White beans and butternut squash are sauteed and then pureed with some pasta water to make a creamy pasta sauce.
Here we are for another installment of trying to use pantry and freezer staples to the fullest.
This week we feature the lowly white bean or cannellini bean along with some frozen butternut squash.
You may remember the white beans made an appearance two posts ago in my chili garlic poached fish and bean recipe.
Can you blame me for stocking up on beans? At least it isn’t toilet paper.
Can you imagine what people from the future will think when they read all these references to toilet paper hoarding? Anywho…
The last time I was actually out at the store, before all this, I stocked up on canellini beans. Call it a premonition of a craving; either way, I got me lots of white beans.
I wanted to craft a creamy pasta dish without cheese or milk and use up some of these beans in addition to a freezer bag from a questionable time ago that was in the back of my freezer.
All I did was sauté the frozen squash with a little garlic, onion, and olive oil. I mixed in the beans, reserving a little for the end, and then pureed with some pasta water until it was smooth and creamy.
This isn’t one of those fake out mac and cheese recipes. I had no intention of trying to fool them.
This creamy butternut squash and white bean shells recipe was to nourish me without taking away my ultimate comfort food: carbs.
I also think that cauliflower or even frozen cauliflower would work well instead of butternut squash in this recipe.
One word of caution though…
Add some extra pasta water to the dish if you are saving it for leftovers. As the dish cools, it definitely thickens up and you don’t want it to get pasty and clumpy looking.
All technical food terms.
Veggie loaded shells is great and everything but, nothing beats the classic. Homemade shells and cheese is always a classic and on heavy rotation in our house.
Hang in there friends! I am here to help if you need pantry inspiration.
Creamy Butternut Squash and White Bean Shells
Dairy-free, creamy butternut squash and white bean based sauce and pasta shells.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 1/2 cups frozen cubed butternut squash (thawed)
- 3 garlic, cloves, minced
- 1/2 yellow onion, diced
- 1 tsp salt
- 1/4 tsp crushed red pepper flakes
- 1, 14.5oz can cannellini beans, drained and rinsed
- 16 oz shell pasta
- 1 1/2 - 2 cups reserved pasta water
- fresh chopped parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add shells and cook according to package instructions.
- While the pasta boils, add olive oil to a large skillet over medium heat. Once shimmering, add the squash and onion. Cook for about 7-10 minutes until tender and slightly caramelized.
- Season the squash with salt and crushed red pepper. Mix in the beans and garlic. Cook for 2 minutes.
- Drain the pasta, being sure to save at least 1 1/2 cups of pasta water to make the sauce.
- Add the squash and bean mixture to a blender or food processor with the pasta water. Puree until smooth. You may need to add more pasta water to thin it out.
- Adjust salt and pepper to taste. Mix a cup or so of the sauce into the pasta in a skillet or large serving bowl and then serve with parsley on top.
Notes
*Frozen cauliflower or frozen riced cauliflower would also work instead of butternut squash in this recipe as well.
*If you are using fresh butternut squash in this recipe you may need to cook it a little longer than the frozen and thawed.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
