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creamy butternut squash pasta

Creamy Butternut Squash & Sage Pasta

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A beautiful pasta dish that is creamy and filled with a bountiful of flavour. An ode to the fall season!
Prep Time 10 minutes
Cook Time 40 minutes

Ingredients

  • 1 small butternut squash chopped in small cubes
  • extra-virgin olive oil
  • 500 grams spiral pasta
  • 1/2 cup water
  • 1/2 cup raw sunflower seeds
  • 2 cloves garlic finely chopped
  • 1 small brown onion finely chopped
  • 1 tsp salt
  • 1/8 tsp nutmeg
  • 1/2 tsp coconut sugar
  • 1/3 cup fresh sage leaves chopped
  • 1 1/2 tbsp nutritional yeast
  • 1/4 cup tuscan kale

Instructions

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • Drizzle the squash with olive oil, sprinkle with salt and roast until cooked, approx. 20 min or until squash is soft.
  • While the butternut squash is roasting, soak the sunflower seeds in water for 10 minutes. Once done, blend until smooth.
  • Bring 5 litres of water to a boil(salted to taste), add pasta and return to a boil. Cook for about 15 min or until pasta is cooked to your liking, drain.
  • Add 2 tbsp of olive oil into a dutch oven or large saucepan, sauté onion till translucent about 5 min, then add garlic and sauté for an additional 2 min.
  • Add salt, nutmeg, and coconut sugar, and stir until combined. Add the sunflower mix and combine. Add sage and kale and cook on simmer for a few minutes.
  • Add the cooked pasta, and butternut squash and gently stir till combined. Add the nutritional yeast and serve! Salt to taste or serve with parmesan.