Pappardelle With a Creamy Butternut Sauce

Recipe by
Total Time:
50 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Saute Recipe
Difficulty: Medium

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Ingredients

  • 1 pound - pappardelle pasta
  • 1 28-oz can - chickpeas (drained and rinsed)
  • 1 20-ounce bag - frozen butternut squash cubes
  • 1 - large onion (chopped)
  • 5 cloves - garlic (minced)
  • 2 tsp - crumbled dry sage
  • 1 tsp - red pepper flakes
  • 1 tsp - ground black pepper
  • Salt to taste
  • 2 tsp - olive oil and extra virgin olive oil
  • 1 - lemon (juice)
  • 1/2 cup - sunflower seeds
  • 2 - avocados (finely diced)
  • 2 tbsp - capers

How to Make Pappardelle With a Creamy Butternut Sauce

  • Cook pasta in salt water according to the package instructions until al dente.
  • Heat oil in a saucepan, add onions and saute until they start to soften and turn brown for about five minutes.
  • Add garlic, red pepper, black pepper and sage and stir to mix. Saute for another minute or two until the raw garlic smell disappears.
  • Add cubes of butternut squash and cook while stirring, until the squash is really soft and breaks down.
  • Add salt to taste and let the mixture cool a little. Place it in a blender with enough water to make a smooth puree (about 1 cup).
  • Transfer the puree back to the saucepan and heat through.
  • Add the pasta, chickpeas, lemon juice, sunflower seeds and capers and toss together.
  • Serve sprinkled with some diced avocado and a few drops of extra virgin olive oil.
  • Recipe courtesy: Holy Cow Vegan

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