Butternut Squash and Sage Pesto Pasta

By GuidingVegan

Ingredients

• For the Pasta:
• 2 tablespoons olive oil, divided
• 8 ounces whole-wheat pasta
• 1 small butternut squash, peeled, seeded and cut into 1/2-inch cubes
• 1 medium sized yellow onion, largely chopped (slightly bigger than squash)
• 1/4 teaspoon crushed red pepper flakes
• Salt and pepper to taste
• For the Sage Pesto:
• 3/4 cup fresh sage leaves, tough stems removed
• 1/2 cup fresh parsley, tough stems removed
• 3-4 cloves of garlic
• 1/4 cup toasted walnuts
• 1 container silken tofu
• Salt and pepper to taste
• Garnishes:
• A few tablespoons of lightly toasted walnuts
• A few pinches of diced sage leaves

Details

Servings 4
Adapted from potluck.ohmyveggies.com

Preparation

Step 1

Instructions

Prepare the pesto by combining all the ingredients except the oil in a food processor or high speed blender. Taste test and set aside.

Preheat the oven to 400ºF and lightly grease a baking sheet. Spread the squash and onion in a single layer and toss with EVOO/Salt/Pepper and roast in the oven until fork tender (about 15-25 minutes). Toss once halfway through cooking time. Check often to make sure it doesn’t burn!

Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente (about 5-8 minutes) Drain pasta and return to pan.

Combine pesto and butternut squash/onion to the pasta. Stir well.

Serve each plate of pasta with toasted walnuts, diced sage leaves, salt and pepper. Enjoy!