Creamy Butternut Squash Pasta With Leeks
Ingredients
- 12 ounces cavatappi pasta
- 1.50 tablespoons olive oil, divided
- ¾ cup crispy fried onions (such as French's)
- 2 medium leeks, white and light green parts sliced (2 cups)
- 1 12-oz. pkg. frozen mashed butternut squash, thawed
- 1 cup half-and-half
- 2 teaspoons chopped fresh sage leaves
- 1 teaspoon freshly ground black pepper
- 2.50 ounces Parmesan cheese, shaved (about 1 cup), divided
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