Vegan - Gluten Free - Serves 4
1/2 cup Organic Pumpkin Seeds
1/2 cup Olive Oil
1/2 cup fresh Sage Leaves
2 Shallots, chopped
3 cloves Garlic, minced
2 tbsp Tomato Paste
2 tsp Smoked Paprika
1 1/2 lb peeled & cubed Butternut Squash (about 4 cups)
3 cups Vegetable Broth
1/2 cup Bob's Red Mill Nutritional Yeast
Salt & Pepper to taste
1 lb Gluten Free Linguine Pasta
Ina large pot, toast pumpkin seeds over medium heat. Remove & set aside. In the same pot, bring olive oil to a shimmering heat and fry the sage leaves for 2 - 3 minutes, until a bit darker and crispy. Remove and pat off excess oil with cloth.
For sauce, add shallots to oil and saute for 2 - 3 minutes. Add garlic and cook additional 2 minutes. Add tomato paste and paprika and cook for another 3 - 5 minutes, stirring continuously.
Add squash and vegetable broth to pot. Bring to a boil, then return to a simmer. Cover and cook for 30 minutes, until squash is fork tender.
Meanwhile, in another pot, cook the pasta until al dente according to directions. Reserve 1 cup of pasta water to think the sauce as needed.
Add to blender and blend sauce until smooth. Stir in nutritional yeast and season to taste. Combine pasta and sauce. Thin with reserved pasta water if needed. Garnish with fried sage and toasted pumpkin seeds.