Butternut Squash Noodle Pasta

Ingredients

sage leaves

20 leaves

butternut squashspiraled

4 cups

leekswhite and light green parts, sliced

3 cups

brown rice pasta

8 oz

canola oil

as needed

garlic clovesminced

4 cloves

lemonjuiced

2 lemon

butter

Veganolive oil

2 tbsp2 tbsp

walnutschopped and toasted

Vegantoasted sunflower seeds chopped

1/2 cup1/2 cup

red chile flakes

to taste

salt

to taste

black pepperfresh

to taste

pecorino cheesegrated

Vegannutritional yeastfinish with a squeeze of lemon

to taste4 tbsp

balsamic vinegarreduced

to taste

Method

1. 01Heat oil in a large skillet over medium-high heat. Test-fry 1 sage leaf; it should turn deeper green in a few seconds. Adjust heat if needed, then fry all 10 leaves until crispy. Drain on paper towel and set aside.
2. 02Pour out excess oil from skillet, leaving just enough to cook with. Let cool a few minutes.
3. 03Bring a large pot of salted water to boil. Add pasta and cook 8 minutes. In the last 2 minutes, add butternut squash spirals. Drain, reserving 1/4 to 1/2 cup pasta water.10 min
4. 04Turn skillet to medium heat. Add leeks with salt and pepper. Cook until soft and translucent, then add minced garlic.5 min
5. 05Add drained pasta and butternut squash to skillet. Squeeze lemon juice over, add butter, and season with salt, pepper, and chile flakes. Toss to coat.
6. 06Add reserved pasta water 1/4 cup at a time as needed to loosen. Cook until butternut squash is tender but still firm, then turn off heat.
7. 07Taste and adjust seasonings. Transfer to serving platter or bowls. Top with walnuts and fried sage. Serve with pecorino and balsamic vinegar.

Fits

• Vegetarian