Creamy Butternut Sage Pasta
Inspiration for this recipe came in the form of my prolific sage plant and the oversized butternut squash that arrived in my CSA last week. As I write this it is seriously taking every bit of will power I have to not sneak back into the kitchen for another bite of this amazing combination. I hope you and someone you love can enjoy this dish as much as we did.
1 medium butternut squash, peeled, seeded and cubed
1 liter of prepared veggie broth ( use only enough to keep vegetables covered while cooking)
1 medium onion diced
1 cup of soaked cashews, soaked in very hot water for 30-45 minutes and drained
12 sage leaves, plus an extra prig or so for serving
1 bunch of cleaned and trimmed spinach or 1 bag of baby spinach
Salt and Pepper
1 box gluten-free pasta, cooked al dente
Heat olive oil in a large pan, add onions, saute on medium heat until soft and they begin to turn golden. Add the sage leaves, squash, and just barely cover all vegetables with veggie broth. Simmer until squash cubes are quite tender.
Add cashews and blend with an immersion or high-speed blender until very smooth and creamy.
Season to taste.
Fold spinach into sauce and pour over prepared pasta.
Top with a sprig of sage and serve.