BUTTERNUT SQUASH, WHITE BEAN & SAGE PASTA

December 11, 2017 by Renee Tavoularis

Ingredients

For the PASTA:

1 pound gluten-free pasta
15 ounces white beans, drained and rinsed

For the SAUCE:

2 tablespoons olive oil
4 large sage leaves, divided
4 cups butternut squash, cubed (about 1 medium butternut squash, peeled & seeded)
1 large shallot, diced
¼ teaspoon ground cloves
1 cup low-sodium vegetable stock
1 cup water
Sea salt, to taste
Pinch ground black pepper 

Instructions

• In a large pot or saucepan, heat the oil over medium-low heat. When hot, add three of the sage leaves. Cook for 3 minutes before removing the sage leaves and discarding.
• Turn the heat up to medium and add the shallot. Cook for 3 minutes or until softened. Add in the butternut squash and cloves, stirring to coat in the oil and shallot mixture.
• Cook for 10 minutes, stirring occasionally, until the butternut squash is softened. Pour in the stock and water. Bring to a boil and then reduce the heat to low and simmer for 10 minutes.
• Strain the butternut squash from the liquid and add to a food processor or high-speed blender. Reserve ¼ cup of the liquid.
• Blend the squash in the food processor, slowly adding the reserved cooking liquid until fully combined and smooth. Once cooled, store in a jar or airtight container until ready to use.
• When ready to serve, prepare pasta according to package directions.
• In a large pot, bring the butternut squash sauce to a low simmer over medium-low heat. Add in the white beans and the cooked and drained pasta. Stir to coat and cook for 3 minutes.
• Remove pasta from the heat and garnish with a chiffonade of sage (cut into small ribbons).