Roasted Garlic and Butternut Linguine
This delicious Roasted Garlic and Butternut Linguine will blow your mind with the sweet, creamy buttternut squash and roasted garlic.
Servings 5
Calories 738kcal
Ingredients
- 1 Medium-sized butternut squash cut in ½ lengthwise and seeded.
- 3 tbsp Olive oil divided
- 10 Leaves of fresh sage
- ½ cup Shallots chopped
- 5 Large cloves garlic with skins on
- Pinch ground nutmeg
- 1 tsp Ground cinnamon
- 2 tbsp Nutritional yeast
- ⅓ cup Coconut milk
- 14 oz (or 395g) Gluten-free linguine
Instructions
- Preheat oven to 400˚F (170˚C). Place squash onto a baking sheet. Drizzle olive oil and sprinkle salt and pepper on the inside of the squash. Bake open side down for 40 minutes or until tender.
- In the meantime, fry sage with vegan butter or olive oil in a skillet over medium-high heat until crisp. Remove from pan and set aside. Add shallots in skillet and sautéed over medium-high until translucent about 7 minutes.
- Meanwhile, cook pasta to al dente in a large pot of salted water according to directions on package.
- Before the end of the cooking time of squash, add garlic cloves into the pan and continue baking for 7 minutes. Your cloves should have a slight crisp on the outside but still be tender on the inside.
- Once your butternut squash has finish, remove from oven and let cool for 15 minutes until it is warm to the touch. Remove the skins from garlic and squash. Cut squash into cubes and add 3 cups of the squash into blender with fried shallots, nutmeg, cinnamon, roasted garlic, nutritional yeast, coconut milk, salt and pepper. Blend till smooth. *
- In pot over medium heat, combine drained pasta, puréed squash mixture and crumble half of the crispy sage until sauce coats pasta and sauce is heated all the way through, about 2 minutes. Season with additional salt and pepper as needed.
- To plate, serve pasta topped with crispy whole sage leaves and additional pepper. Enjoy!
Notes
*Blender should be no more than half full so if you have a smaller blender work in batches.