Creamy (vegan!) Butternut Squash Linguine with Fried Sage

My puppy, Cookie, and I have been visiting the vet three times each week of late. We wouldn't fret the journey. The young ladies behind the work area are enjoyable to be near and Cookie cherishes the consideration. She has rapidly turned into a staff top choice (obviously!).

It's additionally a prime spot for people viewing. I generally feel like I'm encountering that 101 Dalmations scene where the majority of the canines coordinate their proprietors, recollect that one?

The masculine men acquire their 80-pound masculine man breeds who shake their heads like lions. Erratically dressed more established women hold up with their dachshunds and shaggy little pooches. A wonderful, exquisite light lady gets her similarly rich and fair puzzle breed.

The woman with a piercing voice and apprehensive chuckle educates me concerning her rodent terrier. I guess Cookie and I coordinate, as well. I will boldly concede that we both have extraordinary hair, and it doesn't hurt that I'm constantly wearing dark or dim.

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INGREDIENTS

• 2 tablespoons olive oil
• 1 tablespoon finely chopped fresh sage
• 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
• 1 medium yellow onion, chopped
• 2 garlic cloves, pressed or chopped
• ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier pasta sauce)
• Salt
• Freshly ground black pepper
• 2 cups vegetable broth
• 12 ounces whole grain linguine or fettucine
• Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt

INSTRUCTIONS

1. Warm the oil in a large skillet over medium heat. Once the oil is shimmering, add the sage and toss to coat. Let the sage get crispy before transferring it to a small bowl. Sprinkle it lightly with salt and set the bowl aside.
2. Add the squash, onion, garlic and red pepper flakes to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the onion is translucent, about 8 to 10 minutes. Add the broth. Bring the mixture to a boil, then reduce the heat and simmer until the squash is soft and the liquid is reduced by half, about 15 to 20 minutes.
3. In the meantime, bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions, stirring occasionally. Reserve 1 cup of the pasta cooking water before draining.
4. Once the squash mixture is done cooking, remove it from the heat and let it cool slightly. Transfer the contents of the pan to a blender, but keep the skillet handy. Purée the mixture until smooth (beware of hot steam escaping from the top of the blender), then season with salt and pepper until the flavors sing.
5. In the reserved skillet, combine the pasta, squash purée and ¼ cup cooking liquid. Cook over medium heat, tossing and adding more pasta cooking water as needed, until the sauce coats the pasta, about 2 minutes. Season with more salt and pepper if necessary.
6. Serve the pasta in individual bowls topped with fried sage, more black pepper and shaved Parmesan/Pecorino and/or smoked salt, if desired.

Source : bit.ly/2FAfntL

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