Pasta with Butternut Squash & Sage Sauce
The combination of sweet, sautéed red onion, garlic, and sage with sweetand creamy butternut squash brings out the best in this one-pot pasta meal.
Servings: 3 people
Calories: 434kcal
Author: Jenny Tschiesche, Ryland Peters & Small
- 2 Tbsp vegan spread or butter
- 1 red onion, finely chopped
- 2 garlic cloves, chopped
- 3 fresh sage leaves, chopped
- 12 oz butternut squash, cut into cubes
- 3 cups water
- 1 vegetable stock cube
- 31/2 cups brown rice fusilli
- 1tsp smoked paprika
- 2oz vegan or vegetarian Parmesan cheese, grated
- 6 Tbsp oat or dairy cream
- Salt and ground black pepper, to season
- Fried sage leaves, to serve (optional)
Set the Instant Pot to SAUTÉ. Add the vegan spread or butter to the inner pot, then once melted, add the onion and sauté for 3 minutes before adding the garlic and sage. Sauté for a further 2 minutes. Add the squash and water and crumble in the stock cube. Stir, then seal the lid and set to PRESSURE for 4 minutes. Use QPR at the end of this time, then open the lid and mash the squash in the pot with a potato masher.
Add the fusilli and paprika, stir and make sure the pasta is submerged. Replace the lid and set to PRESSURE for 3 minutes(or half the cooking time stated on the fusilli packaging plus 1 minute). QPR once again at the end of cooking and stir in the cheese and cream.
Season to taste and serve with fried sage leaves scattered over the top, if liked.
Calories: 434kcal | Carbohydrates: 72.1g | Protein: 12.2g | Fat: 11.7g | Sodium: 219mg | Fiber: 5.7g