Creamy Pasta Salad

Hello 😊

2 more days and I will be at Hollywood Theater in Van City. So cannot wait 😍 I mentioned before that I got 4 tickets to see Tony Ann – pianist from Canada residing in US now (he played with and co-written 2 singles for The Chainsmokers), whom I fell in love with in 2021 (I believe). I was always hoping someday he would throw a concert, one that I could see myself and my hope was answered a couple of months back, when he started his world tour 😊 I right away hit buy concert tickets, and buy air tickets too, forgetting I was in talk of surgery and whatnot 🤣🤣🤣🤣 Happy all dates fell in my favor tho, so yep, cannot wait 😊 Got the hotel booked and paid a couple of days ago. Hollywood Theater, here I come 😍😊😍😊😍

My youngest doesn’t know that am kidnapping him from school tho. I had to tell my oldest that he will be away from school next week (as he was so worried of missing school, so I had to tell him why). I wanted them to go to the concert with me as a surprise (as we didn’t get to go nowhere during Summer break). I hope this going away for a bit before mommy’s big day would be a nice little distraction for everyone 😊

Anyhoo!

Today’s dish is my mother’s in law cooking. A nice vegetarian meal 😊

1 bag of penne pasta
1 butternut squash
1 tbsp peanut oil
Salt to taste
Enough water
1/2 c of ghee
1 c of flour
2 garlic, dice finely
Enough milk

Cook pasta according to package direction, by adding peanut oil and salt to the water, drain, place in a large bowl

Peel and cube butternut squash, and boil in separate pot until tender, drain and reserve liquid

Melt ghee and stir in flour til clumpy, then pour in milk and liquid from boiling the squash, until it become a creamy sauce, season with salt and garlic

Pour creamy sauce onto pasta, mix, then smoosh in the butternut squash

Serve and enjoy 😊

Print Recipe

Creamy Pasta Salad

Servings: 0

Ingredients

• 1 bag of penne pasta
• 1 butternut squash
• 1 tbsp peanut oil
• Salt to taste
• Enough water
• 1/2 c of ghee
• 1 c of flour
• 2 garlic dice finely
• Enough milk

Instructions

• Cook pasta according to package direction, by adding peanut oil and salt to the water, drain, place in a large bowl
• Peel and cube butternut squash, and boil in separate pot until tender, drain and reserve liquid
• Melt ghee and stir in flour til clumpy, then pour in milk and liquid from boiling the squash, until it become a creamy sauce, season with salt and garlic
• Pour creamy sauce onto pasta, mix, then smoosh in the butternut squash
• Serve and enjoy

Video