BUTTERNUT SQUASH PASTA WITH SAGE
Here is another healthy meal idea. For other healthy menu items click here
Ingredients
For The Butternut Squash Pasta Sauce:
- 1 yellow onion – (or 4 small shallots)
- 12-14 fresh sage leaves
- 2 tbsp extra-virgin olive oil
- 3 cups chopped butternut squash
- 1 cup oat milk – (or almond milk, soya milk. or vegetable broth)
- salt and pepper to taste
For The Pasta:
- 12 ounces pasta – (whole-wheat, gluten-free, legume-based pasta)
To Garnish:
- fresh sage leaves
- black pepper
- chopped or grated walnuts, parmesan, or pecorino
Instructions
-
Bring a large pot of salted water to a boil, and add the chopped butternut squash. Cook for about 8 minutes.
-
In the meantime, add 2 tablespoons of extra-virgin olive oil to a pan. Once the oil is hot, add about 8 sage leaves. Let them crisp for about 30 seconds on each side and then remove them from the heat and place them on the side for the final topping.
-
In the same pot, add the chopped onion and 4-6 sage leaves, add a quarter cup of water and let the onion soften.
-
Once the butternut squash is cooked, remove it from the water using a slotted spoon or mesh skimmer. Add the squash straight into the pan with the onions.
-
In the same boiling water you used for the butternut squash, cook the pasta until al dente according to the package directions, stirring from time to time. Reserve 1 cup of the pasta cooking water before draining.
-
Place the cooked butternut squash, onions, and sage into the blender or food processor. Add the oat milk a bit at a time, and season with salt and pepper. Blend until smooth.
-
Drain the pasta, then add back to the pan, add the butternut squash sauce, and if necessary, add a bit of the boiling water you saved to thin the sauce.
-
Serve the pasta on individual plates, with freshly grated pepper, crumbled fried sage leaves, and your favorite topping (here, I used a combination of shaved walnuts and nutritional yeast – but you can use parmesan or pecorino if you are not vegan).