Creamy (vegan!) Butternut Squash Linguine with Fried Sage | Recipe Cart

Name: Creamy (vegan!) Butternut Squash Linguine with Fried Sage | Recipe Cart
Ingredients: 2 tablespoons olive oil; 1 tablespoon finely chopped fresh sage; 2 pounds butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups); 1 medium yellow onion, chopped; 2 garlic cloves, pressed or chopped; 1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier pasta sauce); Salt; Freshly ground black pepper; 2 cups vegetable broth; 12 ounces whole grain linguine or fettucine; Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt

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Creamy vegan butternut squash linguine with crispy fried sage. Quick and flavorful pasta dish from Cookie and Kate. Perfect for fall!

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Ingredients

2 tablespoons olive oil
1 tablespoon finely chopped fresh sage
2 pounds butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups)
1 medium yellow onion, chopped
2 garlic cloves, pressed or chopped
1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier pasta sauce)
Salt
Freshly ground black pepper
2 cups vegetable broth
12 ounces whole grain linguine or fettucine
Optional additional garnishes: shaved Parmesan or Pecorino and/or smoked salt