Whole wheat pasta with butternut squash sauce

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What you’ll need:
1 batch of light fried eggplant(see previous post)

1 package of whole wheat pasta (I used whole wheat linguine)

1 package of fresh sage

1 Tbsp olive oil

1 butternut squash peeled and chopped into small cubes

2 garlic cloves chopped

1 Tsp red pepper flakes

1 yellow onion chopped

1 vegetable bullion cube

2 C water

1 Tsp agave nectar

Sea salt to taste

Black pepper to taste

What you’ll do:

Heat olive oil in a skillet over medium
heat

Add sage and cook until crispy 2-3 minutes

Remove from oil and place on a paper towel to drain excess oil

Sprinkle with sea salt and pepper

Set aside

In the same skillet add the garlic, squash, onion and red pepper(you can leave out red pepper if you don’t like spicy foods)

Cook 10 minutes until soft

Add bullion cube and water

Bring to a boil, reduce heat and simmer 15 minutes

While that is reducing cook pasta according to directions on the box

Strain, sprinkle with olive oil to help pasta from sticking to each other

Using an Emerson blender roughly blend the squash mixture, taste and add sea salt if needed

Add agave and lightly blend again

Add pasta to skillet and mix thoroughly

Put pasta on a plate, add fried sage and baby eggplant

Enjoy!!

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