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Creamy Butternut Squash Linguini with Hazelnuts and Fried Sage

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INGREDIENTS & PREP

*** BEGIN INGREDIENTS & PREP***

1/2 of a butternut squash, peeled and diced

3 tbsp olive oil, divided

1/2 cup vegetable broth

1/2 cup nondairy milk

2 tbsp tomato paste

1 tsp salt

Pepper, to taste

1 box Veggiecraft Farms Cauliflower Linguini

1/4 cup vegetable oil

1/4 cup fresh sage leaves

1/2 cup toasted hazelnuts

Optional: parmesan cheese for topping

*** END INGREDIENTS & PREP***

  • PREP TIME:

    20 mins

  • COOKING TIME:

    4

  • YIELDS:

COOKING INSTRUCTIONS

1

Peel and dice butternut squash. Toss with 1 tbsp olive oil and salt. Roast on a sheet pan for 30-40 minutes, until tender.

2

Bring a pot of salted water to a boil.

3

While squash is roasting, add 1/4 cup of vegetable oil to a small skillet over medium heat. Once shimmering, add fresh sage leaves and fry for 15 seconds. Transfer to paper towel.

4

When squash is finished, add pasta to salted water and cook according to package directions.

5

Meanwhile, add squash to a blender with vegetable broth, milk, tomato paste, salt, pepper and remaining 2 tbsp olive oil. Blend until smooth and creamy.

6

Toss cooked pasta with sauce. Top with fried sage, hazelnuts and parmesan (optional).

7

Tag @veggiecraftfarms and use #VeggieRevolution to hashtag your photos on Instagram!

BON APPETITE!