Last updated on September 19th, 2020
What’s infinitely-more interesting than tomato-based pasta sauce? Garlicky, herby, winter squash sauce! Toss it with sturdy strands of linguine, and trust me — you’ll have to fend off marriage proposals.
You’ll be happy to know that Butternut Squash Sauce is creamy-dreamy delicious, even though it contains no actual cream. Don’t make me beg you to try it!
Here’s the step-by-step recipe:
To start, ask your scullery maid to peel and chop a hefty (3lb) butternut squash.
Then order your sous-chef to roughly cut the squash into 1-inch pieces.
What’s that you say?
Your kitchen isn’t equipped with a scullery maid and a sous-chef?
Oh dear. I’m afraid you’ll have to manage this recipe all on your own.
Just as I did.
Tip the cubed squash onto a baking sheet, add 7 cloves of peeled garlic, and drizzle with olive oil. Toss with your hands until everything glistens.
Roast until the squash and garlic are perfectly tender and slightly caramelized — about 50 minutes.
Note: You can roast the squash and garlic a day or three in advance. When cool, cover and refrigerate.
Yes, Lily, you may eat a piece of butternut squash.
While the squash is roasting, chop up some fresh sage and rosemary leaves.
Chop up a large onion, too.
A Useful Tip: If your eyes burn while chopping onions, just light a candle and place it on your work surface. The flame will burn off the onion-y fumes that make you cry. (I’ve tried this trick, and it really works.)
Next, over a low flame, heat some olive oil in a skillet.
Put the onions in the skillet…
Then add the herbs, plus some kosher salt and freshly-ground pepper. Toss to mix.
Cover the skillet, and let the onions steam quietly until translucent and tender — about 10 minutes.
Oh. If you roasted your squash and garlic a day in advance, as I did, just add them to the onion mixture, and let them warm for a minute or two.
Now throw everything into a blender.
Add 2 cups unsalted vegetable stock…
1 cup finely-grated Parmesan or Asiago cheese…
And let ‘er rip! Blend on high speed until a thick, creamy puree develops — about 30 seconds.
Tip some cooked linguine into a big blue bowl, add 3 cups of your butternut bliss, and toss with a spatula to mix.
A Plea from Me: Can someone please recommend a half-way decent gluten-free linguine? I’ve tried myriad GF pastas, and have not found even one that holds up like the traditional semolina wheat version.
For a nice presentation, transfer the coated pasta onto a platter, and garnish with finely-chopped rosemary and sage.
Garnish individual servings with minced sage and rosemary, plus a dusting of freshly-grated Parmesan or Asiago cheese.
Pasta with Butternut Squash, Roasted Garlic and Herbs is about as delicious as delicious can be. Do me proud and make this vegetarian main course, okay?
Here’s the printable:
Linguine, tossed with a perfumed puree of butternut squash, garlic, and fresh rosemary and sage.One of my favorite autumn dinners.
Ingredients
- A 3-lb butternut squash, peeled and cut into 1-inch pieces
- 7 garlic cloves, peeled
- 4 tablespoons olive oil, divided
- 1 large onion, chopped
- Fresh, chopped rosemary and sage – a generous tablespoon of each
- 1/2 teaspoon kosher salt (plus more, to taste)
- Grinds of black pepper
- 2 cups vegetable stock
- 1 cup finely-grated Parmesan or Asiago cheese
- 1 lb linguine, cooked al dente
- Garnishings: a sprinkling of chopped rosemary and sage, plus freshly-grated Parmesan or Asiago for each serving
Instructions
- Center the oven rack; preheat the oven to 375°F. Put the squash and garlic on a baking sheet, and coat them with 2 tablespoons olive oil. Roast in the preheated oven until perfectly tender and slightly caramelized – about 50 minutes.
- Meanwhile, in a medium-size skillet, heat the remaining olive oil over a low flame. Add the onions, herbs, salt, and pepper, and toss with a spatula. Cover the skillet, and cook gently until the onions are tender and translucent – about 10 minutes. If the squash and garlic were prepared in advance and refrigerated, add them to the pan to warm.
- Tip the works into the jar of an electric blender, add the vegetable stock and cheese, and blend at high speed until a rich, thick sauce develops – about 30 seconds. If the sauce is too thick for your liking, thin it out with more vegetable stock.
- Pour 3 cups of sauce over the cooked pasta, and blend gently with a spatula. Garnish individual servings with rosemary, sage, and freshly-grated Parmesan or Asiago.
Note: You'll end up with about 5 cups of sauce. Use 3 cups for the pasta, and freeze the rest. It will come in handy when you need a quick dinner for two!
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DebbyMc says
Ohhh! This looks beautiful and sounds so yummy. Definitely grabbing a squash and some linguine at the market this week!
Kevin Lee Jacobs says
Hi DebbyMc – Enjoy!
Deb, Zone 8, NW Washington says
Thai rice noodles of the kind you would use for Pad Thai work great for gluten free linguine! And I’m staring at a nice, big pile of butternut squash from the farm market on my counter. Yum!
dELORES says
Another winner !!
Zola says
Great idea !..sounds wonderful–I’m going to spiral cut the Squash, instead of Pasta, Hope it will work turn out..LOVE your posts !
Carolyn yost says
How about spaghetti squash for the pasta.
Mary in Iowa says
Thank you, thank you! While the pantry has pounds of linguine, I have some butternut squash triangoli in the freezer, and this sauce is just what it’s been waiting for. It will be tomorrow’s lunch after a morning gathering and shredding leaves. Sustenance for the afternoon’s garden chores.
Sharon says
I have a vision of fried sage as a garnish – I don’t know if I could get the hubby to eat the herb raw.
Joanna says
Simple to prepare – just a beautiful dish!
Sheree Ashapa says
Hi Kevin,
This sounds delicious. Will different kinds of winter squash work instead of butternut?
Liz says
Your butternut squash pancakes are gobbled up regularly in our house. I can see this will be another recipe that will go down a treat! Thank you for helping me find delicious recipes to serve butternut squash, that I love any which way, and my husband swears he hates butternut. Not with these recipes which he frequently requests!
Laurie says
Tinkyada Pasta has always been my go-to! If I remember correctly, rinse it well with cold water after it’s cooked and warm it through again in your sauce. Can’t wait to try this recipe while there is still plenty of fresh sage in my garden!
Bobbi A. Chukran says
Oh, this looks soooo good! We buy a lot of butternuts at the farmers market, and usually just roast it. But as a pasta sauce with herbs? WOW. Thank you!
Leslie D says
Oh gosh, Kevin, that looks so good! I am keen to try it ASAP.
If I had it in the house now, I’d eat it for breakfast.
The weather is lovely and mild today but the cooler weather coming soon will put me into a frenzy of cooking (gardening is top priority now), and you have so many great recipes to try.
Many thanks for all your advice, and an ear-scritch for Lily.
Susan Kalia says
King Arthur has gluten-free flour and a recipe on the web for gluten-free pasta. I don’t know if you’ve tried that, but if not, you might want to. It uses xanthum gum, which may help it be more like regular pasta…Good luck. Love this recipe and your website in general!
Vickie P. says
My mouth is watering! Thanks, Kevin, can’t wait to try it.
Pat says
Tinkyada isn’t the best brand of gluten free pasta I’ve found. I’ve tried lots. As with all gf Astana, watch your cooking time.
Thanks for the recipe.
Pat says
That should say gf pasta.
Tracy says
Thanks, Kevin. I pull so many good recipes from your site. Love to cook. One question: When i print your recipes, I end up printing both the print-version and also a page from the actual website, so I can cut and paste the photo of the dish somewhere on the recipe page. I have to know what things look like when deciding what to make! Any way to enhance the print-version specs to include the photo?
Shirley B. says
HOLY TOLEDO!! This looks uh-mazing! My mouth is totally watering and I’ve already had my breakfast!
Shirley B. says
And I want to be your scullery maid!!
Emily MJ says
Drooling!!! Trying tonight, thanks Kevin for another wonderful recipe. And sorry, no, I don’t have any GF pasta recommendations – my sis just back from a European vacay and I have an overabundance of Italian noodles in my pantry that are dying for this sauce!
Jan says
Oh my goodness, this looks wonderful and I’m drooling! I’ve just picked my butternut squash, so this is perfect timing. I can’t wait to try this recipe. Thank you so much!!
Deb says
I have a bumper crop of butternut squash. Thank you for this!
Laura Rankin says
Looks like a top drawer, first cabin recipe all the way! Thanks!
Katy says
Hi Kevin, I have tried all sorts of gluten free products. The winner of the pasta (it comes in linguini, angel hair, spaghetti and lasagna shapes) is the Jovial brand. Stands up the way it should with no funky taste at all! I like al dente, so I cook it on the low end of the recommended time. Hope you get to try some soon! I’m making this recipe tonight, as I have pulled all of the rest of my butternut squash and you can only eat it roasted so many times before you get bored with it. Thanks so much!
PS: Have recommended this site to a friend and he and his partner love it. My friend is the gardener and his partner is the cook! Perfect combination.
LJ Grant says
Wow, not what I expected from another butternut squash recipe. Thanks for a super idea, Kevin. I hope to make this in the next day or two, as I’ve got a great looking BN squash to use. I’ll wait for rainy Friday to turn on my oven and roast that bad boy.
cynthia shultz says
Can’t wait to try it.
Jo Kremers says
I found edamame pasta at Costco recently and have tried and enjoyed it. I will use this sauce on it tonight.
Edna says
Kevin this sounds delish. My husband can’t eat tomatoes so this will give variety to his diet.
for gluten free noodles, I’d look in an oriental store, lots of rice noodles and bean thread.
Ryan says
My go-to gf pasta brand is Bionaturae, they use a mix of potato, rice and soy– I find the texture’s much closer to durum wheat than brown rice pasta.
The recipe looks scrum-diddily-umptious!
Tara says
GF pasta
My favorite is Birilla
Ronzoni came out with one that’s not bad. Left overs don’t hold up well.
I’ve found if I undercook by a minute or so and finish it in the sauce it works.
Overcooked GF pasta is terrible.
PS my squash is roasting as of 10 min ago.
Thanks
Tina says
Mercifully, the doc took us off only wheat, not off all gluten, so I’ve become Early Man, reinventing the cookbook with spelt & stuff. There are long thin foods that receive sauce. I ran RIGHT OUT & got a zucchini julienner; use it allatime. But none of the rice noodles hit the noodle spot like what gluten provides. Spelt noodles will do it, boing-boing. Home made. None of the packs I ever bought at the gourmet or the natural foods stores were ever any good. Ew. Just picture my slow hand movements buying it. Back to the gluten problem: uh-oh. We’re doomed.
Cathy says
Kevin,
I found putting the squash in the microwave for a short time makes it much easier to peal. Poke some holes so it wom’t explode!
Molly says
No begging necessary. Can’t wait to try it! Know it will be delicious.
Ardelle says
Thanks for a new twist on preparing Squash, which I love. I just spent a couple hours baking and scooping squash into freezer containers for use as needed through the winter. I will give this Linguini with Squash Sauce a try – my favorite foods – squash and garlic with rosemary and sage.
Kristin says
Whoo hoo! I had some butternut squash volunteer in the compost pile, so I have those in the basement, and plenty of rosemary & sage still in the garden. I can’t wait to try this! And the last onion I chopped was terrible, so I will definitely try the candle trip. Thank you!
Joan Higgins says
IT’S JUST WONDERFUL TO READ YOUR POSTINGS. I ENJOY PICTURES OF EVERYTHING. THANK YOU FOR SHARING YOUR TALENTS!!
Ann B says
Tinkyada is my favorite gf pasta. You can get it at Wegmans. What? No Wegmans? That’s too bad. It’s also available at your favorite online retailer (the one with the leaf chopper), but I don’t think they have linguine. Only spaghetti.
Marcie says
I am so excited to try this recipe! Thanks Kevin!
Marianne says
We love Bionaturae organic GF pasta. Follow their directions and no problem, they hold up, taste good.
Carolyn says
This sounds wonderful! Bought the squash today for something else before I read this. it is now allocated to this recipe.
Joanne says
I just tried a black bean pasta from Explore Asian (I got it at my crappy local grocery, but I googled it and found you can get it outline at Amazon), and it is delicoius and is loaded with protein and fiber. It looks like squid pasta when you cook it, and the texture is hearty and satifsfying. I will try it with this sauce, and I bet it will be luscious and attractive…a good Halloween meal next year!
Pam says
I’ve never found GF noodles that are that great, but I also try to stay away from all grains 🙁
I’ve used zucchini noodles and have recently found yam noodles in the grocery store. When you can’t have any pasta, they are GREAT!! Plus extra healthy. good luck. Can’t wait to try the recipe. Looks delish especially with the cooler weather setting in up here in WI!! Thanks for sharing 🙂
Beverly, zone 6, eastern PA says
This looks clever, appetizing and makes good use of homegrown herbs. Anything with Sage is a winner in my book. I grew Extrakta sage this summer and it is noticeably more multi branched and vigorous than my previous culinary sage. I had about 10 seedlings sprout and decided to keep them all. They still look great and are producing well into November.
Great candle trick for onions! Never heard that one.
Linda says
OOHH! Just last night we had this very dish straight from the jar at Trader Joes, The woman in the aisle next to me said we just had to try it. It was good but this looks much better. I look forward to making it myself. You are just so WITH it. Linda L
Sarah says
Kevin, try black bean linguini from Costco. It has good texture and the flavor is acceptable. WAY better than whole wheat. Gluten free. Looks weird tho!
Rebecca says
So lucky. I had all the ingredients on hand so I made this tonight and served it with a rotisserie chicken and sliced tomatoes.
Oh, my was this delicious and so easy to make! I think the garlic cloves I used were a bit big, so the garlic was quite a prominent flavor, but I absolutely loved it!
My sauce was quite thick and not much of a sauce. I’m not sure that it was supposed to be so thick. I think in its consistency, it would make a fabulous stuffing for ravioli with a maple sauce drizzled over it. I guess I could try that since I put leftover sauce into the freezer.
Thank you & Cheers!
Kim says
So glad I found your newsletter. Just made this for dinner tonight …amazing
Kevin Lee Jacobs says
Hi Sarah and Rebecca – So glad you tried — and liked — the sauce!
Patricia N says
We like Dreamfields pasta, but I have a hard time finding it in our rural area. It is low carb but not sure about whether gluten free or not. I have 2 butternut squash from Auntie’s garden, so I might try this recipe. It looks so good.
Theresa says
Your timing is perfect…I’m visiting my parents, and Dad is on a puréed diet due to swallowing problems. I was just sitting down to consider what I could fix for him and this will be so delicious and perfect! Thank you!!!
Sheri says
Kevin, Will you marry me?
(Can’t blame a girl for trying!)
Carol says
I want to make this but I don’t have a big blue bowl! I’m going to have to get me one.
Brenda Johnson says
Kevin brought me a bowl of this linguine today! What a delicious twist on often times “pedestrian” pasta! Creamy and full of wonderful flavors- savory roasted garlic,herbs and cheese- all bold notes that sing in perfect harmony when combined. The bit of sweetness brought in by the squash really pulls it all together to create a symphony in your mouth!! (and it reheats beautifully right in the microwave!!!!) Thanks so much for sharing Kevin!!!!
Nancy K Sullivan says
Would this work if you also used the squash as the pasta?
Christine Workman says
I tried brown rice nooodles by Thai Kitchen last night and it is very good. It is between linguini and fettticcine. It’s just my husband and I now and sometimes it’s just me. They box up smaller serving “nests” packaged separately so I don’t end up with too much. It cooks up beautifully and tastes good! I had it with pesto and venison last night – I will definitely try it with this recipe.
Mary says
Hi Kevin,
This sounds great!
Our favorite GF pasta is Bionature. http://www.bionaturae.com/gluten-free-pasta.html. It’s as close as I’ve come to a semolina pasta. The texture is nice, it holds up fairly well to leftovers (a true test), and is not grainy on the tongue, and doesn’t fall apart like so many GF pastas.
The one suggestion I have is to separate the pasta (mostly only the long noodles) quickly either by NOT dropping it into the water as one clump, dropping it in slower, as mostly individual noodles. And/or to separate noodles by stirring with a fork relatively soon after pasta goes into the water.
Another suggestion: watch it carefully. The line between done to overdone is a finer line, therefore, less forgiving, than regular pasta.
I hope you find your substitute. GF can be challenging!
Thanks for your wonderful blog!
Mary
Patsy P says
Can you cut the squash in half and roast in the oven? I have arthritis and fibromyalgia and little strength in my hands. Sounds good though. I sure would love to try the sauce.
Nancy says
We like brown rice linguine – the only brand I can find in our store tho is Field Day. It is not too bad. Nothing as good as wheat pasta, but not a bad substitute.
Tami says
I broke my relationship as an 8-year vegetarian. . . so, adding chicken/beef/fish broths instead because they have virtually made arthritis and Lupus inflammation issues of the past. Hoping I can avoid the cheeses and still have a wonderful blend. Maybe a little tapioca flour or arrowroot flour will help consistency. . . and then I’ll add some smoked salt and paprika to pump up the flavor.
Julie R says
Kevin, thanks for the tip about lighting a candle while chopping onions and I enjoy your humor. I can’t wait to try this pasta. It looks like Lily likes butternut squash = )
Carol M. says
Thank you! I can hardly wait to try this (for everyone else as well as the vegetarians) at my Thanksgiving dinner 🙂
jody says
I am a youngliving member 1560784 andwe have an excellent Einkorn spaghetti,it is an unhybridized nutritional powerhouse that is easy to digest!Please look this up and find great info on some einkorn products,and if you would like to try please contact me through my facebook page @Jodyyoungliving ,also youngliving has a variety of great products to cook with and are very benefical for your health as well!
Lynne Dolan says
I came back from shopping and opened your newsletter. Serendipitously, I had bought a butternut squash.
Short on time, I cut the squash in half lengthwise, and popped it in the oven with olive oil and garlic cloves and covered it with aluminum foil.
When it was baked, I simply scooped out the flesh and garlic and added it to my sautéed onions & herbs and then added the stock and parmesan.
Next I used my emersion (stick) blender to make the sauce. We had thin spaghetti on hand and more parmesan cheese … Voila! An easy, quick, delicious, nutritious and super tasty meal.
Thank you Kevin. (Next time I am going to cheat and sprinkle a little crispy bacon on top)!
Shelagh- The Gaited Gardner says
HI Kevin,
I loved this recipe. Thank you for sharing it. I used angel hair pasta as my base as this is what I had on hand and this combination provided a lovely, light side dish for my marinated pork tenderloin dinner.
Keep them coming. I just love your recipes and gardening ideas. Getting ready to clip a bunch of boxwood clippings today to force over the winter.
Cheers
Shelagh
Holly K says
Thank you very much for the recipe Kevin. It really sounds great I am looking forward to trying it. I have become vegan (for health reasons) and besides the cheese which I am very sure would be to die for It is totally do able for me. I was thinking I could substitute some nutritional yeast and/or some other vegan cheese for the real stuff.
Molly Wickwire says
Hey Kevin
How about using a spiralized veggie such as Zucchini, summer squash, turnip etc. The possibilities are endless
kath parran moriarty says
Hi Kevin–Just skip the pasta and use spaghetti squash, roasted and forked.
Poof! No gluten problem. The dish becomes Double Squash.
Bobbi A. Chukran says
Kevin, we made this recipe last night and it’s DEEEELICIOUS! Actually, Husband made it and I was the taste tester. LOL. Alas, my sage plant bit the dust, so we subbed sweet marjoram with the rosemary and it worked well.
We’ve made several of your recipes and really enjoy your blog!
Happy Holidays from Texas!
Caroline says
Delicious also without the cheese and chopped cashews and a dash of hot sauce. Thank you, Kevin!
Linda western Pa says
Thanks for the recipe. I need something else to do with all the squash I grow!
Marjie T. says
Kevin, do you think it would make much of a difference if instead of roasting the squash in chunks, to roast it cut in half and just scoop the puree into the blender along with the onions and herbs (and some roasted garlic that you have on hand)? I often freeze excess squash after roasting it this way and later use it for soups, muffins and, of course, baked with butter and maple syrup. This could be a really nice use to add to the possibilities. Thank you:)
Sheri Syverson says
I made this last week and it was absolutely delicious. I doubled the recipe as there were many mouths to feed:)
Karen Chickering says
yet another full flavored recipe, Kevin! love knowing I can count on you for dinner. thanks again!
Althea Blackburn says
Thanks Kevin, instead of pasta, why not place the wonderful sauce on zucchini pasta or the like, so much more healthy!
Luanna says
This looks heavenly! I’ll be making this just as soon as our CSA farm share delivers up its usual bounty of butternut squash.
Arden | Real-Food-Real-Life.com says
Hi, Kevin — This looks delish and also looks like it would work great with the frozen organic butternut squash cubes I have which I love for convenience but tend to turn a tad mushy when roasted. This looks like a perfect use.
I see this is actually an older post, so you’ve probably solved your GF pasta issue, but I did just want to second the vote for Tinkyada rice pasta. Don’t think they have linguine but the do have spaghetti, fettucini, lasagna, and a bunch of “shapes” (fusilli, elbows, spirals, penne). It’s important to cook it the way they recommend — just boil for a minute or two, then cover and let sit off the heat for around 20 minutes. I’ve served this pasta to folks who were *not* eating GF and they never even realized the difference. We find it now in most grocery stores and Amazon has a dazzling variety.
Trudi says
I buy the Tinkayada brand of gluten free. . If you haven’t tried it , see if that works so you
Shawnee says
This looks yummy! Just discovered butternut after too many years. I’m thinking spaghetti squash or zucchini zoodles could work as a pasta alternative. Wish us luck!
Janis says
Hi Kevin. Tiki Yadda brown rice noodles are fairly decent as a wheat pasta substitute as long as they are cooked strictly al dente.
This recipe combines my favorite ingredients for dairy-less butternut squash bisque. Only exception? Toasted sage as a finishing embellishment. If I happen to have some, I also will throw in a peeled and cut sweet potato for roasting along with the squash or a Granny Smith Apple.
Thank you for always coming up with great recipes and ideas.
Elizabeth says
Hi Kevin, I very seldom eat pasta anymore but when I do I have found Tinkayada brand to be pretty good. Also a quinoa pasta that was made by Ancient Harvest I think. I also have some sweet potato & buckwheat noodles that I apparently have tried & must have lied because I have another package of them unopened. I too would suggest using vegetal noodles such as zucchini, squash sweet potato, spaghetti squash etc
Love your posts & recipes.
Susan says
This looks totally YUM and good for you as well. Pumpkin would also would be a good substitute.
I like to brown a few sage leaves in butter as a garnish.
Linda A says
Have you tried fresh spiralized zucchini (used like a pasta only it only
takes a few seconds to cook)? I wonder how that might taste
tossed with this sauce. Would they complement one another or compete?
Guess I’ve gotta experiment. (I have yet to find any decent tasting gluten
free linguine.)
Judith Togher says
Just made this last night and it was wonderful. Just two of us so the rest of the sauce is in the freezer for a “food emergency” day. We added a little pasta water to the final mix up so the sauce was not quite as thick. Great recipe for the change of season.
Jayne says
I made this recipe last week. It’s amazing. And so easy if you use the cut up squash from Trader Joes.
Carolyn says
I hate dealing with the rind of the winter squash so I usually poke a few holes in it and bake it until soft. Then the skin peels easily and the squash is done. Think it would work here?
Janet Metzger says
Kevin,
What a great idea for a different kind of sauce. I have the same concern as Carolyn, above. So I might try to hack the squash sans sous-chef and scullery maid, or I might play around with baking the squash then playing with the garlic, onion, rosemary, sage, and blender.
Not much luck with gluten free noodles, mostly b/c I react even to the substitutes. I have used spaghetti squash and enjoyed that as a base.
Happy Fall!
Pax,
Janet
Sheila English says
Sounds awesome! Do you think the sauce could be frozen or canned? I have an abundance of butternut squash this year!
Leslie says
Hi Kevin, I have become very fond of Zoodles. Usually zucchini, but I have just spiralizeded butternut squash for noodles and have frozen them. I am going to try them today as a matter of fact. Thank you so much for the Butternut Squash Sauce recipe I am going to make it and freeze. I do not eat nightshades so I make a “nomato sauce” without tomatoes and to tell you the truth I like it much better. Is great on my Zoodles and will try with my Butternut Squash noodles. Thank you for sharing your life and recipes with us 🙂
Peggy says
Any suggestions for substitutes for onion and garlic as I have an allergy to the onion family. The recipe looks lovely. Have also heard of zoodles but have not tried them.
kathy says
https://www.almagourmet.com/store/
Hi Kevin, Thanks for the recipe…..it looks yummy. Hope the above link for “Rummo GF pasta” works. (I also saw it on Amazon.com) Rummo pasta in general is very popular here in Italy and is of excellent quality.
I can’t vouch for their gluten free since I’ve never eaten any GF products but I would certainly try this out.
Thanks for all your excellent recipes and fun videos…..I really enjoy reading them. How’s the cat?
Kathy in Rome
Marymargaret says
Banza chickpea linguine or Barilla cauliflower spaghetti
Merry says
I’m a pretty basic cook, and I love having yummy sauces to place over those basic foods! But I do get tired of hot sauces and tomato sauces – so this is a thrill! It could go on anything – eggs, chicken, potatoes, rice! Excited to try this!
Also rosemary and sage last quite a while in the garden after the frosts – so perfect herbal choices.
I like Jovial pastas too – and second Kath’s idea of using spaghetti squash in place of pasta.
Kathy says
Having been a celiac for over 19 years, I’ve tried every type of gluten free pasta out there. Tinkyada is always good but my go to brand is Rizopia. I live in Canada and this is a Canadian brand so not sure if you can get it in the States but it is much cheaper and tastes great. The thing I’ve learnt over the years is to always drain the pasta immediately when it reaches the al dente stage. It can go from great to overcooked and water logged in a matter of seconds. Rinsing the pasta also seems to help
Thanks for another amazing looking recipe. Will be trying out this week-can’t wait!
BETTI F says
OMG, thank you for the candle while peeling an onion tip. I love onions, hate the burning, tearing eyes. You truly are a genius.
Karalee says
I’m going to make this sauce. The Jovial brand rice pasta rates tops, seconded by the popular Tinkyada (spelling?) rice pasta.