Dairy and gluten free creamy butternut sage linguine.
Ingredients:
2 Tbsp. organic grapeseed oil
¼ cup finely chopped fresh sage
2 pound butternut squash; peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
1 medium yellow onion; chopped
3 garlic cloves; pressed and minced
¼ tsp. red pepper flakes (optional)
2 cups low sodium vegetable broth
1 package gluten free linguine
½ cup raw cashews
2 cups water
1 tablespoon lemon juice
2 tsp. pink Himalayan salt + additional to taste
Freshly ground black pepper
Instructions:
Heat oil in a large skillet over medium heat. Once the oil is hot, add the sage and stir to coat. Let the sage lightly sauté for about a minute or so before transferring it to a small dish. Set the sage aside.
Add cubed squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until onion is translucent, or about 10 minutes.
Add in your low-sodium vegetable broth. Bring the mixture to a boil, then cover and reduce heat, simmering until squash is soft and broth is reduced by half. This should take about 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.
In a blender, combine cashews, water, lemon juice, and salt. Process on high until very smooth, or about 2 minutes. Pour into a separate dish and set aside.
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, and purée the mixture until smooth.
When finished, return squash purée to the skillet and whisk in your cashew cream sauce. Season with salt and pepper to taste.
Combine pasta and squash purée until sauce coats pasta, seasoning with additional salt and pepper if necessary.
Serve pasta topped with fried sage and additional red pepper flakes if desired.
