Penne with Butternut Squash Gluten-free, Dairy-free, Organic - Cuisine l’Angélique

Ingredients

• About 340 g (3/4 lb) brown rice penne
• 17 g (2/3 cup) dried mushrooms
• 60 g (1/4 cup) water soaking dried mushrooms
• 30 ml (2 tbsp) olive oil
• 1 yellow onion, finely chopped
• 2 garlic cloves, pressed or minced
• 227 g (8 oz) brown mushrooms, sliced
• 1 red pepper, diced
• medium butternut squash, peeled and cubed (about 600 g)
• 250g (1 cup) canned coconut milk
• 60 g (1/4 cup) water
• 15 ml (1 tbsp) fresh sage, chopped
• 5 ml (1 tsp) fresh rosemary, finely chopped
• 2.5 ml (1/2 tsp) salt
• 0.5 ml (1/8 tsp) pepper
• 15 ml to 30 ml (1 to 2 tbsp) cornstarch or tapioca, diluted in the same amount of water