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