Care of Sandra Macdonald

pasta
A healthy alternative to macaroni and cheese but, without the cheese. Did you ever think that by using butternut squash in pasta to make a sauce, it would even taste like cheese? Well, it does. Try it for yourself. If you’re looking for some comfort food on a rainy cold day or just wanting to impress some guests for dinner, this is fantastic pasta to make! Serves 2-4 people.
Ingredients
  • lb of butternut squash peeled and diced
  • 1 package of brown rice penne pasta noodles
  • 1 bunch of green Swiss chard chopped
  • 1 large onion chopped
  • 4 garlic cloves minced
  • 1 1/2 cups of  organic rice milk
  • 3 1/2 cups of vegetable broth
  • 1/2 tsp of dried sage
  • 1 tsp of dried thyme
  • 2 tbsp of olive oil
  • ½ tsp of sea salt
  • Ground pepper to taste
Directions
Add olive oil to your frying pan, satay chopped onion and minced garlic until fragrant and onions are translucent, on medium heat. Add diced squash and cook for approx 3 minutes, then add your sage, thyme, sea salt and ground pepper. Let this cook for another 5 minutes while tossing with a wooden spoon to move around the flavours and cook the squash evenly. Add vegetable broth and rice milk and let simmer on medium heat until squash is tender. Once cooked, remove from stove top and add your mixture to a food processor at high-speed until the sauce becomes smooth in texture. Pour the sauce back into a sauce pan and keep on minimum heat until your pasta is cooked. Add 1/2 cup of water if required (if sauce becomes to thick).While the pasta is cooking, wash and cut your Swiss chard. Satay in frying pan with approx 2 tbsp of olive oil and some sea salt to taste. After this is cooked, mix your squash mixture and swiss chard into the cooked pasta. Garnish with fresh ground pepper and serve.