Description
Try THIS for your next pasta night- Hearty red lentil pasta coated with a dreamy, creamy butternut squash sauce! This pasta is so addictive that it’s hard to believe it is grain-free and dairy-free. As healthy as it is delicious, this dish is a welcome alternative to traditional pasta with red sauce.
Ingredients
Scale
1 medium butternut squash
1 large head garlic
olive oil
4 sprigs fresh thyme
1 tsp paprika
1/2 tsp salt
pepper
3 sage leaves
1 shallot or 1/4 of a medium onion
1 tsp dried oregano
1/2 – 1 cup homemade bone broth (or other broth if not following SCD)
1 cup coconut milk- canned, full fat, no additives
10 oz red lentil pasta
parmesan cheese if desired
Instructions
- Heat oven to 350 degrees.
- Cut squash in half lengthwise, scoop out the seeds. Cut cross hatching in the neck of the squash flesh to allow oil and spices to get into the squash.
- Cut the top off of the whole garlic head.
- Put garlic head into one of the hole of the squash. Drizzle both halves of the squash with olive oil. Season with 1/2 tsp salt, pepper, 1 tsp paprika and chopped fresh thyme.
- Bake squash for 1 hour or until the flesh is tender. If the squash starts to turn too brown, cover with foil to avoid burning.
- Once fully cooked, scoop out squash flesh into a blender or food processor. Add roasted garlic cloves and process until completely smooth.
- Add 1 tsp olive oil to a large skillet and saute sage leaves until crispy (3-4 minutes). Set aside.
- Add finely chopped onion or shallot to the same pan and saute until translucent (4-5 minutes).
- Deglaze pan with 1/2 cup broth.
- Add pureed squash, 1 tsp oregano and 1 cup coconut milk. (Depending on the size of the squash, you may need to add more liquid to achieve the desired saucy consistency. I needed an additional cup or more for the squash in the photos. I used additional bone broth. Additional coconut milk or a combo would work as well)
- Cover and gently simmer the sauce while you cook the pasta. Taste and add salt and pepper as desired. I added an additional 1/4 tsp or more of both.
- Cook pasta per the package instructions.
- Toss pasta with the sauce. Serve with crumbled sage leaves, additional salt and pepper, and a drizzle of coconut milk (recommended!) OR a generous sprinkle of parmesan cheese, if eating dairy.
Notes
Store leftovers in the fridge and enjoy for 2-3 days.