Description
A creamy (and vegan) pasta sauce!
Ingredients
- 2 tbsp olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 2 squash, any variety (butternut works very well), peeled, deseeded and roughly cubed
- 1 teaspoon chilli flakes
- 1 teaspoon dried sage or a few leaves fresh sage
- 450 ml vegetable stock
Instructions
- Heat olive oil in the pan and sautee the onions until translucent. Add the garlic and cook for another minute, until fragrant.
- Add in the squash and sprinkle over the sage and chilli. Mix and allow to cook and soften for a few minutes.
- Add the veg stock to the pan. Bring to boil, then simmer for about 15 minutes.
- Once the veg mixture is soft, use a hand blender or food processor to blend the veg into a creamy sauce. Season to taste with salt and pepper.
- If serving with pasta, cook it separately according to package instruction. You can save a cupful of pasta water to thin the squash sauce, if desired.