Sunday, December 18, 2011

Penne w/ Butternut Squash and Sage Pesto

This is really why I made the sage pesto.  I cheated and bought butternut squash already prepared from Trader Joe's.  Can you blame me?  The protein and complex carbohydrates from the whole grain pasta and mushrooms provide a heartiness that will fill you up quickly.  The combination of flavors in this recipe are pretty amazing, each distinct. 

So Yum!

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

Sage Pesto

I find fresh sage to be delightful and a nice deviation from basil.  It has a musty mint and woodsy flavor.  Works well over penne rigate or with veggies.  Love it.  Try it.  

Recipe inspired by Skinny Bitch:

Sage Pesto:
1/4 cup whole almonds
2-3 garlic cloves
1 1/2 cup fresh sage leaves, rinsed
3/4 cup Italian parsley leaves, rinsed
1/4 cup soy or almond milk
1/2 tsp. fine sea salt
1/2 cup extra virgin olive oil
*I used extra light in flavor olive oil to not over-power the sage

In a food processor or blender, combine almonds and garlic and pulse to roughly chop.
Add the sage, parsley, salt, pepper, and soy milk and pulse to chop.
With the motor running, slowly stream in the olive oil until combined.
Consistency will be slightly liquidy, rather than creamy.   Refrigerate to thicken.
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