Had a slower work day FINALLY and decided to get a little fancy for lunch. Fresh sage with pasta is just unbeatable.
Source: Dishing Out Health | Serves: 4-6 | Time: 1+ hr
Changes: used Tubby Olive baklouti green chili olive oil instead of regular; used Explore Cuisine organic chickpea fusilli instead of spaghetti; didn't make brown butter; replaced parmesan with nutritional yeast
1 cup roasted butternut squash cubes
3/4 cup reduced fat coconut milk
2/3 cup vegetable broth
8 ounces chickpea fusili
2 tsp Tubby Olive baklouti green chili olive oil
8 ounces baby bella #mushrooms roughly chopped
3 cloves garlic minced
1/4 tsp salt
1/4 cup finely chopped fresh sage
1/4 cup nutritional yeast
Preheat oven to 450 degrees F. Slice butternut squash lengthwise and lightly coat flesh with olive oil and a pinch of sea salt. Roast for 35-40 minutes, until tender. Set aside to cool until able to handle. Add the squash along with coconut milk and vegetable broth to a Vitamix or Ninja Bullet and blend until smooth.
As the squash cools, cook pasta according to package instructions until al dente. While pasta cooks, heat 2 tsp olive oil in a large skillet over medium heat. Add mushrooms and cook until tender, 3-4 minutes. Add garlic and sage and cook until aromatic, ~1 minute. Pour sauce into skillet and toss to combine. Add pasta and combine. Enjoy!