8 oz. whole wheat penne
2 T refined coconut or safflower oil
1 1/2 pounds of butternut squash, peeled and cut up
2 shallots, diced
8 oz. cremini mushrooms (baby bellas)
1/2 cup sage pesto
pepper to taste
Cook penne according to package directions, Al dente, and remember to salt the water.
In a large skillet, heat oil. Cook squash about 6-8 minutes with cover (sort of frying and steaming at the same time). Stir in shallots, mushrooms, and pepper and cook until veggies are tender, about 5 min. Remove from heat and set aside.
When pasta is done, drain and reserve 1/2 cup of pasta water. Return pasta to the pot (or a large bowl), stir in the sage pesto and squash mixture. Add some pasta water if it seems too dry. Um, yah, you know what to do next!
This recipe shared on Amee's Savory Dish