My daughter made this recipe during a visit. It's from the "Moosewood Restaurant" cookbook. I made some adjustments to veganize it. It's so tasty. With a hearty green side salad and perhaps a slice of grain bread, you have a complete, satisfying dinner that's not only tasty but healthy! Squash and sage make a great marriage!
2 T water or veggie broth for sautéing
1 ½ cups chopped onion
½ tsp salt
3 cps cubed peeled butternut squash
1 ½ cps chopped red bell pepper
¼ tsp ground black pepper
4 garlic cloves, minced or pressed (Isn’t this screaming – Italiano???)
½ tsp dried thyme
¼ tsp red pepper flakes
Pinch of grated nutmeg
1 ½ cps vegetable broth
½ cp dry white wine
2 T minced fresh sage
1 pound chunky-shaped whole grain pasta (bow tie is nice)
Chopped toasted walnuts
(Now the recipe calls for crumbled ricotta salata or feta cheese. There is a vegan feta cheese that is very tasty, but this recipe doesn’t need the cheese; it stands on its own.)
In a large soup pot, sauté the onions and salt in water or broth for about 7 minutes, until onions are translucent.
Stir in the squash, bell peppers, black pepper, garlic, thyme, red pepper flakes, nutmeg, broth, wine and sage, cover, and bring to a boil. Reduce the heat and simmer uncovered until the squash is tender.
Bring a large pot of water to a boil. Add the pasta and cook until al dente. Drain the pasta, BUT RESERVE ABOUT 1 CUP OF THE LIQUID.
In a blender, puree the cooked veggies, adding some of the reserved pasta cooking liquid if needed to make a smooth sauce. Serve the pasta topped with the sauce and sprinkle with the vegan parmesan and toasted walnuts.