Creamy Vegan Butternut Squash Linguine With Fried Sage Recipe 435

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CREAMY VEGAN BUTTERNUT SQUASH LINGUINE WITH FRIED SAGE RECIPE - (4.3/5)



Creamy Vegan Butternut Squash Linguine with Fried Sage Recipe - (4.3/5) image

Provided by Brandymoe

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces, about 3 cups
1 medium yellow onion, chopped
2 garlic cloves, pressed or chopped
1/8 teaspoon red pepper flakes, up to 1/4 teaspoon for spicier pasta sauce
sea salt and/or Kosher salt to taste
freshly ground black pepper to taste
2 cups vegetable broth
1 (12-ounce) whole grain linguine or fettuccine
shaved Parmesan or Pecorino and/or smoked salt, optional, to garnish

Steps:

  • Heat oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with sea salt and set the bowl aside. Add squash, onion, garlic and red pepper flakes to skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft and 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 according to package directions, stirring occasionally, until al dente. Drain, reserving 1 cup cooking liquid. Once the squash mixture is done cooking, remove it from heat and let it cool slightly. Transfer the contents of the pan to a blender. Reserve the skillet. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper to taste. Combine pasta, squash purée, and 1/4 cup cooking liquid in reserved skillet and cook over medium heat, tossing and adding more pasta cooking liquid as needed, until sauce coats pasta, about 2 minutes. Season with salt and pepper if necessary. Serve pasta topped with fried sage, more black pepper, shaved Parmesan/Pecorino, and smoked salt, if desired.

CREAMY SQUASH LINGUINE



Creamy squash linguine image

Rustle up this healthy pasta dish using just four ingredients: butternut squash, garlic cloves, sage and linguine. It's low-calorie and vegan too

Provided by Miriam Nice

Categories     Dinner, Main course, Pasta, Supper

Time 1h5m

Number Of Ingredients 5

350g chopped butternut squash
3 peeled garlic cloves
3 tbsp olive oil
350g linguine
small bunch sage

Steps:

  • Heat oven to 200C/180C fan/gas 6. Put the squash and garlic on a baking tray and drizzle with the olive oil. Roast for 35-40 mins until soft. Season.
  • Cook the pasta according to pack instructions. Drain, reserving the water. Use a stick blender to whizz the squash with 400ml cooking water. Heat some oil in a frying pan, fry the sage until crisp, then drain on kitchen paper. Tip the pasta and sauce into the pan and warm through. Scatter with sage.

Nutrition Facts : Calories 441 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein

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