When it comes to winter my family and I love warm and rich meals to keep us full. After all, we get to cover the tummy in over-sized sweaters, so bring on the pasta and creams! I found this recipe on Bon Appetit looking for winter recipes. It was originally made with pancetta and chicken broth but in an effort to find vegan recipes, and not have to wear the sweaters through summer as well, I decided to turn it vegan. You get creamy delicious butternut squash puree, without actually using any cream! Changing the recipe to vegan simply required jazzing up the sauce with spices which I love. The best part about this recipe is how easy it was. You’re making the puree while boiling your noodles then just tossing the two together birthing a delectable orange love child.
With winter in full force, this is a great recipe to add to your week! Enjoy this delicious “Only Tastes Bad For You” meal without the fear of extending sweater wearing season into July. STAY WARM!!
Ingredients
- 1 large Butternut Squash (peeled, seeded, and cubed)
- 2 Tablespoons olive oil
- 1/2 Tablespoon fresh or dried sage
- 1 medium yellow onion (chopped)
- 2 garlic cloves (finely chopped)
- 1/4 teaspoon red pepper flakes (more or less for spicy preferences)
- sea salt
- black pepper
- 2 cups vegetable broth
- 12 ounces linguine
Instructions
- Heat olive oil in a large skillet on medium heat. Once sizzling sprinkle in sage letting it simmer for just a few seconds before adding squash, onion, garlic, and red pepper flakes. Cook about 9 minutes, until onions are translucent, then season with salt and pepper.
- Add in vegetable broth and bring to a boil. Reduce heat and let squash mixture simmer about 15 minutes or until liquid is halfway absorbed.
- While this is cooking down, bring a large pot of salted water to a boil and toss in your linguine, cooking to al dente. Drain water and place to the side.
- Transfer all the squash ingredients into a blender and blend until smooth. Transfer your creamy sauce back into its original skillet.
- Transfer noodles in with sauce in your skillet and toss until noodles are covered.
- Serve by using a large fork to swirl noodles and sauce into a large ball and placing in the middle of a plate. Season with a dash more sage.
