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butternut-squash-and-sage-pasta-recipe

Butternut Squash and Sage Pasta

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Main Ingredients

  • 1 medium Butternut squash peeled and cubed
  • 2 tablespoon Olive oil
  • 1 small Onion chopped
  • 2 cloves Garlic minced
  • 1 cup Vegetable broth
  • 1 cup Coconut milk
  • 1 teaspoon Salt
  • ½ teaspoon Black pepper
  • 8 oz Gluten-free pasta
  • ¼ cup Fresh sage leaves chopped

Instructions 

  1. 1. Cook the pasta according to package instructions. Drain and set aside.
  2. 2. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and cook until softened.
  3. 3. Add the butternut squash and cook for about 10 minutes, until it starts to soften.
  4. 4. Pour in the vegetable broth and coconut milk. Bring to a simmer and cook until the squash is tender.
  5. 5. Transfer the mixture to a blender and blend until smooth. Return the sauce to the pot.
  6. 6. Stir in the cooked pasta and chopped sage. Season with salt and pepper to taste. Serve warm.

Nutritional Value

Calories: 350kcal | Carbohydrates: 50g | Protein: 8g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 10mg | Sodium: 300mg | Potassium: 600mg | Fiber: 5g | Sugar: 6g | Vitamin A: 800IU | Vitamin C: 20mg | Calcium: 100mg | Iron: 2mg

Keywords

Gluten-Free, Pasta
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