Creamy pink sauce pasta Fall edition! This pasta is the perfect comfort food for a chilly night and also super easy and quick to make. The butternut squash brings a grounding quality to this cozy dish and bumps up the nutrition with some fiber and vitamin C.
Serves 4
Ingredients: (preferably organic)
- 2 cups butternut squash, peeled & cubed
- a few sprigs fresh thyme
- 1 shallot, peeled & halved
- 1 clove garlic, peeled
- a splash of avocado oil
- 2 tbsp vodka
- 1/2 cup vegetable broth
- 2 tbsp tomato paste
- 3/4 cup oat creamer (I used oatly)
- pink Himalayan salt, to taste
- black pepper, to taste
- 1 box GF brown rice pasta
- sage leaves, for garnish
Directions:
01. Pre-heat the oven to 200C. On a parchment paper lined baking sheet, spread out the butternut squash cubes, garlic clove, shallot and garnish with the fresh thyme. Drizzle it with avoacdo oil and pink Himalayan salt and bake for 25-30 minutes.
02. When the squash is done, add averything from the baking sheet to a high speed blender and purée until smooth.
03. Heat up some avocado oil in a frying pan on medium heat and fry the sage leaves until crispy. Set aside on a plate covered with a kitchen paper to soak up the excess fat.
04. Cook the pasta until al dente, set aside a bit of the pasta water.
05. In a large frying pan heat up a drizzle of olive oil. Add the squash purée and tomato paste and mix well. Deglaze with the vodka, add the broth and oat creamer and let it simmer for 5-10 minutes. Season with salt and pepper to taste.
06. Mix the pasta with the sauce, adding in a bit of pasta cooking water if needed. Serve with crunchy sage leaves on top. Enjoy!
