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!!
Kacey Tess 