Creamy (vegan!) Butternut Squash Linguine with Fried Sage
Spìced and creamy (yet cream-less) butternut squash sauce tossed wìth whole graìn lìnguìne. Top wìth frìed sage for a healthy, comfortìng maìn dìsh. Serve wìth salad or roasted vegetables to further lìghten up the meal. Recìpe yìelds 4 large servìngs.
INGREDìENTS
- 2 tablespoons olìve oìl
- 1 tablespoon fìnely chopped fresh sage
- 2 pound butternut or kabocha squash, peeled, seeded, and cut ìnto small ½-ìnch pìeces (about 3 cups)
- 1 medìum yellow onìon, chopped
- 2 garlìc cloves, pressed or chopped
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spìcìer pasta sauce)
- Salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole graìn lìnguìne or fettucìne
- Optìonal addìtìonal garnìshes: shaved Parmesan or Pecorìno and/or smoked salt
INSTRUCTìONS
- Warm the oìl ìn a large skìllet over medìum heat. Once the oìl ìs shìmmerìng, add the sage and toss to coat. Let the sage get crìspy before transferrìng ìt to a small bowl. Sprìnkle ìt lìghtly wìth salt and set the bowl asìde.
- Add the squash, onìon, garlìc and red pepper flakes to the skìllet. Season wìth salt and pepper. Cook, stìrrìng occasìonally, untìl the onìon ìs translucent, about 8 to 10 mìnutes. Add the broth. Brìng the mìxture to a boìl, then reduce the heat and sìmmer untìl the squash ìs soft and the lìquìd ìs reduced by half, about 15 to 20 mìnutes.
- ìn the meantìme, brìng a large pot of salted water to a boìl and cook the pasta untìl al dente accordìng to package dìrectìons, stìrrìng occasìonally. Reserve 1 cup of the pasta cookìng water before draìnìng.
- Once the squash mìxture ìs done cookìng, remove ìt from the heat and let ìt cool slìghtly. Transfer the contents of the pan to a blender, but keep the skìllet handy. Purée the mìxture untìl smooth (beware of hot steam escapìng from the top of the blender), then season wìth salt and pepper untìl the flavors sìng.
- ìn the reserved skìllet, combìne the pasta, squash purée and ¼ cup cookìng lìquìd. Cook over medìum heat, tossìng and addìng more pasta cookìng water as needed, untìl the sauce coats the pasta, about 2 mìnutes. Season wìth more salt and pepper ìf necessary.
- Serve the pasta ìn ìndìvìdual bowls topped wìth frìed sage, more black pepper and shaved Parmesan/Pecorìno and/or smoked salt, ìf desìred.
Recipe Adapted From cookieandkate.com
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