Okay, this pasta dish is a new family favorite for the fall/winter months & although I used regular pasta, you can definitely sub brown rice pasta or chickpea pasta to make it gluten-free!
Ingredients
1 lb rigatoni (or pasta of choice)
4 tbsp extra-virgin olive oil
6 cloves garlic-minced
4 cups butternut squash-chopped
salt & pepper to taste
2 tbsp butter (I used Miyoko’s vegan butter)
2 tbsp fresh sage-chopped
1/3 cup reserved pasta water
cracked pepper for garnish
Directions
1. Bring water to a boil and cook pasta according to directions on package
2. Heat oil in large pan and sauté garlic for 2-3 minutes until fragrant but not browned
3. Add chopped butternut squash, salt & pepper to pan, cover and cook over medium heat for about 15 minutes or until squash is tender
4. Once squash is tender, add butter & sage to pan and stir to combine
5. Add cooked pasta, along with 1/3 cup reserved pasta water to pan and stir
6. Top with cracked pepper & ENJOY this comforting dish!
Serves 4 people
