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Butternut squash pasta sauce

Summary

Yield
Servings
Prep time
Cooking time
Total time

Description

A creamy (and vegan) pasta sauce!

Ingredients

2
squash (I used butternut and red kuri)
1 t
chilli flakes
2 clv
garlic
2
onions
1 t
dried sage (or a few leaves fresh sage)
450 ml
Vegetable stock

Instructions

Notes

  1. Prep the squash, onions, garlic and sage (if using fresh sage).
  2. Heat olive oil in the pan and sautee the onions until translucent.
  3. Add in the squash and sprinkle over the sage and chilli, allow to cook and soften for a few minutes.
  4. Make up the veg stock and then add to the pan. Bring to boil, then simmer for about 15 minutes.
  5. Cook the pasta separately and drain once done, save a cupful of pasta water.
  6. Once soft use a hand blender or food processor to blend the veg into a creamy mixture. 
  7. Combine the sauce and pasta, if too thick add in some of the pasta water.
  8. Season to taste