Spaghettis à la crème de courge butternut et epinards

Hey everyone, I hope you're having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, Spaghettis à la crème de courge butternut et epinards. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Spaghettis à la crème de courge butternut et epinards is 5 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Spaghettis à la crème de courge butternut et epinards estimated approx 55 min.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Spaghettis à la crème de courge butternut et epinards using 13 ingredients and 8 steps. Here is how you cook that.

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Ingredients and spices that need to be Make ready to make Spaghettis à la crème de courge butternut et epinards:

1. 500 g butternut
2. Des spaghettis
3. Des epinards frais
4. Du laurier
5. De l'eau
6. De la crème de coco
7. Du parmesan
8. Du garam massala
9. Du bicarbonate de soude
10. 1 bouillon de légumes
11. De l'huile d'olive
12. Des noix
13. De l'ail en semoule

Instructions to make to make Spaghettis à la crème de courge butternut et epinards

1. Couper la butternut en petit dés
2. Préchauffer la poêle avec un filet d'huile d'olive et ajouter les dés de butternut, le laurier, l'ail, une pincée de bicarbonate de soude, le bouillon de légumes et rajouter un peu d'eau
3. Couvrez et laissez mijoter pendant 35 min
4. Pendant ce temps, faites cuire vos pâtes selon les indications du paquet
5. Dans une autre poêle, faire cuire les épinards pendant 10 min
6. Une fois que les dés de butternut sont bien cuits et bien mous, les mettre au blender et rajouter 3 cuillères à soupe de crème de coco et du parmesan râpé
7. Mixer le tout jusqu'à avoir une consistance bien lisse et onctueuse
8. Essorer vos pâtes et ajouter de la crème de butternut dessus, les épinards cuits, parsemer de parmesan et de noix

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