Butternut Squash Pasta

makes 4 servings

For the vegan butternut squash pasta:

500g pasta

2 tbsp vegan butter

1 yellow onion, chopped

4 cloves garlic, minced

1 medium butternut squash (950g/7 cups) peeled, deseeded, and chopped into 2 inch cubes

1 1/4 - 1 1/2 cups vegetable broth

3/4 tsp salt

1/4 tsp black pepper

For the fried sage:

2 tbsp vegan butter

1 bunch fresh sage leaves (about 20 leaves)

Method:

• Bring a large pot of water to a boil and cook the pasta according to package directions.

• In a large saucepan, melt the vegan butter over medium-high heat.

• Add the onion and garlic and sauté for about 5 minutes until the onion turns translucent and begins to brown.

• Add the butternut squash, vegetable broth, salt, and pepper.

• Cover and cook 10 - 15 minutes until the butternut squash is very tender when pierced with a fork.

• Use an immersion blender or standing blender to blend the butternut squash mixture until it's completely smooth and creamy.

• If using a standing blender, be careful not to fill the blender too high so it doesn’t erupt.

• If your sauce is too thick, you can add another 1/4 cup of vegetable broth.

• Return the sauce the pan, and add the cooked pasta to the sauce and toss well to coat.

• To fry the sage, melt the vegan butter in a frying pan then add the sage leaves.

• Fry the sage leaves for 1 - 2 minutes until they stop sizzling so much, or the edges just start to brown, and they are crispy.

• Remove from heat and set on a paper towel or a clean dish towel to drain.

• You may have to do this in batches.

• Serve the pasta with a few fried sage leaves on top of each portion.