Ingredients
Scale
- pasta of your choice
- 1 small butternut squash
- 1 yellow onion
- 2 cloves of garlic
- 1 tsp fresh chopped sage
- 1 tsp fresh rosemary
- 1 tsp herbes de provence
- 1/2 tsp red pepper flakes
- 2 cups of vegetable stock or water
- 3–4 tbsp coconut milk (optional)
- 1 lime, juice
- 1 large handful of pecans
- salt, pepper
Instructions
- Peel butternut squash and onion and chop into small pieces. Add them to a large pot with sage, rosemary, herbes de provence, red pepper flakes, 1 minced clove of garlic, salt, pepper and veggie stock, then cook for 15-20 minutes or until squash is totally soft.
- Meanwhile prepare your pasta according to package instructions.
- Toast pecans, then chop them roughly. Set aside.
- Once the squash is done, add the mixture with the other clove of garlic, coconut milk and lime juice to a food processor and blend until completely smooth.
- Toss pasta with the sauce and serve warm with pecans on top. Enjoy!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main