Butternut Rigatoni with Brown Butter & Sage - Adre's Kitchen

Ingredients

• olive oil
• 1 kg butternut (skinned, cut into bitesized cubes (2cm) )
• 4 leeks (washed, finely sliced, green and white parts)
• 6 garlic cloves (skinned, kept whole)
• 20 sage leaves (1/2 for brown butter)
• 2 generous tablespoons salted butter (opt)
• 1/2 cup water
• 1/2 cup milk of choice
• 400 g short pasta ((I used a gluten-free rigatoni) )
• generous handful freshly grated parmesan or pecorino romano (opt)
• salt & pepper
• few pinches nutmeg (opt)
• 50 g salted/unsalted butter or olive oil
• 10 sage leaves
• rosemary leaves from one sprig
• 5 pecan nut halves (finely chopped)
• pinch chilli flakes (opt)