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Pass the pasta

Butternut pasta sauce

A great way to enjoy your pasta with this sauce only made of veggies.

Start cooking

Details

10

Ingredients

8

Steps

Time

20'

Prep

20'

Total

Ingredients

How many servings?

  • 1/2onion
  • 1 clovegarlic
  • 1/2 tablespoonolive oil
  • 1/2butternut squash
  • 1/4 teaspoonblack pepper
  • 1/4 teaspoonsalt
  • 1/2 lchicken stock
  • 4 leavesfresh sage 
  • 15 groasted hazelnuts, chopped
  • 2 tablespoonsparmesan, grated
  • 1onion
  • 2 clovesgarlic
  • 1 tablespoonolive oil
  • 1butternut squash
  • 1/2 teaspoonblack pepper
  • 1/2 teaspoonsalt
  • 1 lchicken stock
  • 8 leavesfresh sage 
  • 30 groasted hazelnuts, chopped
  • 4 tablespoonsparmesan, grated
  • 1.5onion
  • 3 clovesgarlic
  • 1,5 tablespoonolive oil
  • 1.5butternut squash
  • 3/4 teaspoonblack pepper
  • 3/4 teaspoonsalt
  • 1,5 lchicken stock
  • 12 leavesfresh sage 
  • 45 groasted hazelnuts, chopped
  • 6 tablespoonsparmesan, grated
Make it now
  • Step 1

    Peel and roughly chop the onion and garlic. Heat the olive oil in a large saucepan. Cook the onion and garlic for about 5 minutes.

  • Step 2

    Peel the butternut squash and take the seeds out, cut into bite size chunks.

  • Step 3

    Add the squash and seasoning to the saucepan.  

  • Step 4

    Cook the squash for 10 minutes, add the stock until the vegetables are just covered.

  • Step 5

    Bring to a simmer and wait until the stock has evaporated for 2/3. 

  • Step 6

    Transfer to the jug of the blender and blend on speed 4 until completely smooth.

  • Step 7

    Cook pasta of your choice and coat the cooked in pasta in sauce.

  • Step 8

    Chop the sage and hazelnuts. Sprinkle them over the pasta. Top off with some grated parmesan.

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Butternut pasta sauce

Step 1

Peel and roughly chop the onion and garlic. Heat the olive oil in a large saucepan. Cook the onion and garlic for about 5 minutes.

Step 2

Peel the butternut squash and take the seeds out, cut into bite size chunks.

Step 3

Add the squash and seasoning to the saucepan.  

Step 4

Cook the squash for 10 minutes, add the stock until the vegetables are just covered.

Step 5

Bring to a simmer and wait until the stock has evaporated for 2/3. 

Step 6

Transfer to the jug of the blender and blend on speed 4 until completely smooth.

Step 7

Cook pasta of your choice and coat the cooked in pasta in sauce.

Step 8

Chop the sage and hazelnuts. Sprinkle them over the pasta. Top off with some grated parmesan.

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