DESCRIPTION:

Indulge in Creamy Butternut and Sage Pasta with Sweet Potato Noodles. Make the roasted butternut sauce in advance, freeze, and defrost when ready. The creamy blend of butternut, garlic, thyme, and almond milk with crispy sage makes for a nutritious vegetarian meal!

INGREDIENTS:

1 kg pack of butternut cubes
1 whole garlic bulb; halved
Small bunch of thyme
Olive oil, to drizzle
Salt and pepper
1½ cups (375ml) almond milk
10g fresh sage; chopped
½ tsp. (2.5ml) nutmeg; freshly grated
1 x 400g Simple Truth Vegan Sweet Potato Noodles; cooked according to packet instructions
60g Forage and Feast Parmigiano Reggiano; grated
Handful of crispy sage leaves, for garnish (shallow-fry sage leaves in coconut oil until crispy)


METHOD:

  1. Preheat the oven to 190ºC.
  2. Place the butternut, garlic and thyme in an oven tray, drizzle with olive oil, and season with salt and pepper. Roast the butternut in the oven for about 30 – 35 minutes or until it’s golden brown and cooked through. Alternatively, you can air fry the butternut for the same duration at 190ºC. 
  3. Once cooked, add the butternut to a blender, together with the roasted garlic cloves, almond milk and fresh sage. Blend until smooth.
  4. Pour the sauce into a saucepan and season with salt, pepper and freshly grated nutmeg.
  5. Bring the sauce to a gentle simmer, then stir in the Parmesan cheese. 
  6. Add in the cooked sweet potato noodles and toss through gently to coat.
  7. Serve with crispy sage leaves and extra Parmesan cheese if needed.

Tip: Make the sauce in advance and store it in the freezer. When you’re ready to enjoy an easy weekday meal, simply defrost it and toss it with cooked pasta.