Craving something spicy and creamy without the extra calories? This vegan-friendly Butternut Squash Linguine with Fried Sage recipe is the perfect way to satisfy your taste buds. With a creamy yet creamless butternut squash sauce tossed with whole grain linguine, this dinner dish is sure to please the whole family. Serve with a light salad or roasted veggies to add a little extra flavor to the meal!
Ingredients you need:
- 2 Tbsp olive oil
- 1 tbsp finely chopped fresh sage
- 2 lb butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 2 garlic cloves, chopped
- ⅛-¼ teaspoon red pepper flakes (spice to your taste)
- Pink Himalayan salt
- Freshly ground black pepper
- 2 cups vegetable broth
- 12 ounces whole grain linguine or fettuccine
- Optional additional garnishes: shaved Parmesan
- Warm the oil in a large skillet over medium heat. Once the oil is hot, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
- Add the squash, onion, garlic and red pepper flakes to the skillet. Season with pink salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
- In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
- Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth with a blender (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
- In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
- Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan, if desired.
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