MUST TRY: Butternut Linguine Vegan Recipe
This nutritious recipe is simple enough for everyone to try. The cream-less butternut purée is the best part about this meal and will leave your children wanting more! It is vegan month, so why not take meatless Mondays to the next level with this butternut linguine dish.
2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
1kg (about 3 cups) butternut, peeled, seeded, and cut into pieces
1 medium yellow onion, chopped
2 garlic cloves, chopped
¼ teaspoon red pepper flakes
Freshly ground black pepper
2 cups vegetable stock
350g whole grain linguine
SEE ALSO: How To Make Your Own Pasta
Warm the oil in a large pan over medium heat. Once the oil is hot, add the sage. Let it get crispy and keep it aside in a small bowl, for garnishing.
Add the butternut, onion, garlic and red pepper flakes to the pan. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent. Add the vegetable stock. Bring the mixture to a boil, then reduce the heat and simmer until the butternut is soft and the liquid is reduced by half.
While the butternut mixture is cooking, bring a large pot of salted water to a boil and cook the pasta until al dente, stirring occasionally.
Once the butternut mixture is ready, remove it from the heat and let it cool slightly. Then transfer the contents of the pan to a blender, but keep the pan handy. Purée the butternut mixture until smooth. Season with salt and pepper.
In the pan, combine the pasta, butternut purée and ¼ cup warm water. Cook over medium heat, tossing and adding more water as needed, until the sauce coats the pasta.
Serve the pasta in a bowl topped with fried sage and black pepper.