WINTER SQUASH & BLUE CHEESE PASTA

Winter Squash & Blue Cheese Pasta image

Even though I can throw together this supper in record time, it impresses our guests because it looks so elaborate. The luscious, creamy sauce makes everybody feel cozy. -Amy Tlockowski, Roanoke, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Previous Next

Ingredients

1 package (16 ounces) gemelli or spiral pasta
1 package (12 ounces) frozen mashed winter squash, thawed (about 1-1/3 cups)
1-1/4 cups crumbled blue cheese, divided
3/4 cup half-and-half cream
1-1/2 teaspoons rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1/3 cup chopped walnuts, toasted

Steps:

In a 6-qt. stockpot, cook pasta according to package directions. Drain, reserving 1 cup pasta water; return pasta to pot. , Meanwhile, in a large saucepan, combine squash, 1 cup cheese, cream, sage, salt and pepper; cook and stir over medium heat 4-5 minutes or until heated through. Stir in spinach until wilted., Add squash mixture to pasta. Toss to combine, adding enough reserved pasta water to moisten. Top with walnuts and remaining cheese before serving.

Nutrition Facts : Calories 479 calories, Fat 17g fat (8g saturated fat), Cholesterol 36mg cholesterol, Sodium 551mg sodium, Carbohydrate 64g carbohydrate (4g sugars, Fiber 5g fiber), Protein 19g protein.