Sweet Potato Linguine with Butternut Sauce

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This week I had the opportunity to review Pastamore's Gluten-Free Sweet Potato Fettuccine


What a treat! While I received a sample from the company, this review is my own opinion and I was not paid for this review. This Fettuccine is unique. It is velvety with a hint of cinnamon and nutmeg. It is also Gluten-Free and Vegetarian. I decided to make a Butternut Squash parmesan sauce because the flavors of fall tend to go together. I was right! This dish was amazing. The first thing I loved about the pasta was the smell of my kitchen while I was boiling it. It even smells like Fall! This dish is something I plan on making all season. It is a very simple recipe, so what are you waiting for? Get your Gluten-Free Sweet Potato Fettuccine HERE from Pastamore, and start cookin'!
Gluten-Free Sweet Potato Linguine with Butternut Sauce
adapted from Simply Recipes
1 butternut squash weighing about 2 1/2 pounds
1 pound pasta
1 tablespoon of olive oil
1/2 cup of chopped shallots
1/2 cup of packed, freshly grated Parmesan cheese
1/3 cup sour cream or Greek yogurt
1/8 teaspoon of grated nutmeg
1 tablespoon of chopped parsley, for garnish
1 tsp salt1/4 tsp pepper
1 cup water

Preheat the oven to 350F.Cut the butternut squash lengthwise in half.Next scoop out the guts and seeds and discard them.
Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down.Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins.Saute the onion in the olive oil over medium-high heat in a small skillet until just beginning to brown, about 3-4 minutes. Add the onions,1 cup water, the Parmesan,  Greek yogurt, 2 teaspoons salt, pepper and nutmeg into the blender and puree. Pour the sauce into a small pot set over low heat. Warm it through, stirring constantly. Do not let the sauce boil.Fill a pot with water and add 1 TBSP salt. Set over high heat to bring to a hard boil. Add the pasta and cook, uncovered until al dente (12-14 minutes). When the pasta is ready, drain and rinse well.Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. Eat!
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