Creamy Butternut Squash Pasta

PREP TIME
15 minutes
COOK TIME
55 minutes
TOTAL TIME
1 hour 10 minutes


INGREDIENTS
2-3 lb. butternut squash, cut in half and seeded
2 Tbsp. olive oil, divided
Salt and pepper
1 cup half and half cream
2-3 cups vegetable stock
2 tsp. garlic, minced
1 tsp. sage
1/4 tsp. nutmeg
1/2 cup Parmesan cheese, grated
4 pkgs. Tofu Shirataki Fettuccine noodles, drained, rinsed and cooked per package directions
Garnish with a drizzle of olive oil onto the plate and parsley


INSTRUCTIONS
Preheat oven to 400F. With 1 Tbsp. olive oil brush the flesh side of the butternut squash. Salt and pepper and place flesh side down on a rimmed baking sheet. Bake for about 40-45 min. until tender. Let cool and remove the skin.
Place the squash in a blender in batches with the cream and stock and whirl until a smooth sauce has been achieved. Using more or less of the vegetable stock.
Heat the remaining Tbsp. of olive oil in a large saute pan. Saute the garlic for 1 min. Add the squash puree. Add in salt, pepper, sage and nutmeg. Cook on low, covered for 5-10 min., it will splatter so you need a lid. Stir often. Add in Parmesan cheese.
When the pasta is done add to the sauce. Garnish with a drizzle of olive oil onto the plate and decorate with parsley and serve.
Note: If you don't want to make the entire 4 pkgs., freeze half the sauce and use 2 pkgs.