butternut squash noodle pasta


  • 10 sage leaves
  • 2 cups spiraled butternut squash (about ¼ of a large one)
  • 1.5 cups leeks, white and light green parts
  • 4 oz. brown rice pasta
  • canola, grapeseed or other high-heat oil
  • 2 cloves garlic
  • juice of 1 lemon
  • + 6 more ingredients
    • 1 tablespoon butter (or vegan earth balance)
    • ¼ cup walnuts, chopped and toasted
    • a few pinches of red chile flakes
    • salt, pepper
    • grated pecorino cheese, or crumbly cheese
    • drizzle of balsamic or reduced balsamic

First, fry the sage. In a large skillet, add enough oil to well coat the bottom. Once the oil is hot and shimmering, test-fry 1 sage leaf. In a few seconds it should turn deeper green, remove and drain on a paper towel, it should become crispy as it dries. If it burns turn your heat down and test...

View full recipe at SpringPad


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