Chili Sage Butternut Squash Pasta Sauce

Tired of tomato sauce with your pasta?  Got a butternut squash that you can't think of how to use? Try this incredibly easy pasta sauce!  I seasoned it with fresh sage, cumin & tons of chili powder & it tastes incredible!  

Time: 1 hour  

Ingredients:  

• 1/2 butternut squash, cubed
• 1/2 cup water
• 1/2 cup skim milk or Lactaid
• 1-2 tablespoons vegetable oil
• 2 spoons chopped onion  
• 1 spoon chopped garlic  
• 1 teaspoon ground cumin  
• 1 teaspoon ground cinnamon
• 1 teaspoon salt  
• 1 teaspoon black pepper
• 1/4 cup grated parmesan cheese
• 2 teaspoons chili powder  
• 1 vegetable boullion cube (can sub vegetable stock & don't use the water above)
• 2 sage leaves, torn into smaller pieces  

Recipe:  

1. Heat the vegetable oil in a pot with the onions until they start turning opaque. Then add the garlic. 
2. Add the butternut squash cubes to the pot & sauté for about 3 minutes on medium heat.  
3. Add the chili powder, cumin, salt, pepper, cinnamon, boullion cube & water.
4. Cover & let the squash soften for about 10 minutes, turning every so often so it doesn't burn.  
5. Meanwhile, boil pasta of your choice (I used penne). 
6. Lower the heat & add the milk. Once the sauce is combined, test for salt etc.  
7. Turn off the heat & sprinkle in the shredded cheese.  
8. Toss the pasta in the pot so the sauce coats it. Enjoy!  

Painless Pesto Pasta

Putting my basil plant to good use!  Such an easy, quick meal; perfect for my Meatless Mondays!

Time: 15-20 mins

Ingredients:

• 1 cup pasta of your choice (I used a gorgeous colorful Fettuccine)
• 1 tablespoon salt for the pasta water
• 2 cups (4 handfuls) fresh basil leaves, washed and dried completely
• 1/4 cup extra virgin olive oil
• 1/2 cup pine nuts (you can sub walnuts)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 cloves garlic
• A few shreds of fresh parmigiano-reggiano (parmesan) cheese (optional)

Recipe:

1. Bring 2 cups water to a boil with 1 tablespoon salt.
2. Add pasta and cook al dente (your pasta package should give timing instructions based on the thickness of the pasta, mine took 3 mins). Make sure it's al dente because pesto is a thick sauce, so you don't want the pasta to be too soft when you mix the sauce in or it will get mushy.
3. Place the basil, garlic, olive oil, pine nuts, salt and black pepper in a food processor.  Pulse until finely ground.
4. Strain the pasta and return it back to the pot while it's still hot.
5. Mix the pesto into the pasta until well-coated, careful not to mush it.
6. Use tongs to plate the pasta and grate the fresh cheese over it (if desired) using a potato peeler.
7. Enjoy!