A delicious pasta recipe with creamy yet light sauce made with slowly baked butternut squash and carrots, infused with sage and topped with balsamic glazed mushrooms.
INGREDIENTS ------------------
Serves 4
Pasta: penne, rigatoni or other short pasta
Butternut Squash Sauce:
1 medium butternut squash or sugar pie pumpkin
2 tbsp vegan butter or cooking oil
8 - 10 fresh sage leaves [you can also use frozen]
4 garlic cloves, thinly sliced
[optional] 1 tsp chilli flakes
2 - 3 carrots, sliced
1 tsp coarse unrefined salt
1/2 cup cashews
1/2 cup nutritional yeast
1 1/2 cup oat milk [or other plant based milk]
2 tbsp apple cider vinegar
2 tsp paprika
1 tsp savory
3 tbsp tomato paste
2 tsp olive oil
unrefined salt to taste
Balsamic Mushrooms:
8 mushrooms, sliced
2 tbsp cooking oil
1 garlic clove, chopped
1 tsp balsamic vinegar
1 tsp soy sauce or tamari
freshly ground black pepper
METHOD ------------------
Cut butternut squash in half and scoop out the seeds and wash them briefly under cold water. Next, place the seeds in a small pan on med/high heat until nicely roasted. Set aside and keep them for later as garnish.
Wash carrots with a vegetable brush and peel them. Keep the skins.
Using a vegetable peeler, peel off a few pieces of butternut squash skin, leaving at least half of the skin untouched.
Using a sharp knife make small diagonal cuts in the flesh of the squash.
4. Place squash halves on a baking sheet with the cut sides up. Coat with vegan butter or brush with oil, sprinkle with salt and chilli flakes [if using]. Add slices of garlic and sage leaves.
5. Place slices of carrots in a small oven dish, coat with 1 tbsp of olive oil and sprinkle with salt.
6. Slow bake squash & carrots in low temp. [ca. 90C] for 1h or until the squash is tender enough to pierce with a fork.
7. Meanwhile add small amount of cooking oil to a medium pan over high heat. Add carrot and squash skins and fry until crispy, flipping frequently.
8. When squash and carrots are ready, remove from oven and let them cool. Scoop out the flesh of the squash and transfer to a blender or food processor together with carrots and all the remaining sauce ingredients. Blitz until smooth and creamy. Season with salt as required.
9. Heat oil in a large pan, add garlic and saute over med. heat until garlic has softened. Add the sliced mushrooms, balsamic vinegar and soy sauce / tamari and cook for ca. 5 minutes or until the mushrooms have softened & browned.
10. Cook the pasta according to packaging instructions.
11. Mix the sauce and the pasta to the frying pan. Stir for a few minutes to reheat. Garnish with crispy carrot & squash skins and roasted squash seeds. Enjoy!
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