Creamy Butternut Squash Pasta
Ingredients
- 1 (2 pound) butternut squash (a little more than 3 cups once diced)
- 2 garlic cloves, minced
- 1 bundle of fresh sage (+ additional leaves for garnish)
- 1 small yellow onion, chopped
- 1/2 tbsp dried rosemary
- 1/4 tsp salt
- 2 cups vegetable broth
- 1 tbsp nutritional yeast
- Pepper to taste
- 2 cups rigatoni (or other pasta)
Preparation
Peel and deseed the butternut squash, then chop into cubes.
In a medium pot over medium heat, add the oil, sage bundle, and garlic. Cook for 30 seconds, then add the onion, salt and rosemary. Cook while stirring until translucent.
Add the squash and vegetable broth. Make sure all squash pieces are submerged. Bring to a boil and then immediately reduce to a strong simmer. Cook 15 min until the squash is soft. Remove the bundle of sage. Purée with an immersion blender or transfer to a blender to blend. Add pepper to taste and the nutritional yeast.
Cook the rigatoni according to package instructions
Add the cooked rigatoni and mix together.
In a pan, fry fresh sage leaves in oil for 15 seconds. Use as a garnish when serving the pasta.
