Pappardelle With Creamy Butternut Sauce
Pappardelle with Butternut Squash Sauce
Servings: 8
Ingredients
- 1 pound pappardelle pasta (can use linguine or even smaller pastas like farfalle). Cook the pasta in salted water according to package instructions until al dente.
- 1 28- oz can of chickpeas , drained and rinsed
- 1 20- ounce bag of frozen butternut squash cubes (use fresh, if you prefer. This would roughly equal one medium butternut squash. Your cook time could be a little longer).
- 1 large onion , chopped
- 5 cloves of garlic , minced
- 2 teaspoon crumbled dry sage
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper
- Salt to taste
- 1 teaspoon olive oil and some extra virgin olive oil for sprinkling
- Juice of 1 lemon
- ½ cup sunflower seeds
- 2 avocados , finely diced
- 2 heaped tablespoons of capers
Instructions
- Heat the oil in a saucepan and when it shimmers, add the onions and saute until they start to soften and brown a little, about five minutes.
- Add the garlic, red pepper, black pepper and sage and stir to mix. Saute for another minute or two until the raw garlic smell disappears.
- Add the cubes of butternut squash and cook, stirring, until the squash is really soft and breaks down.
- Add salt to taste, let the mixture cool a little, then place in a blender with enough water to make a smooth puree (about 1 cup).
- Blend the butternut squash into a silken puree.
- Transfer the puree back to the saucepan and heat through.
- Add the pasta, chickpeas, lemon juice, sunflower seeds and capers and toss together. Serve sprinkled with some diced avocado and a few drops of extra virgin olive oil.
- Enjoy!