Whole wheat pasta with butternut squash sauce


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

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


Light fried baby eggplant


What you need:
5-6 baby eggplants
1 Tbsp sea salt
2 Tbsp of bread crumbs (I used plain, if you use italian you could forgo some of the other seasonings)
Crushed black peppercorn
1 Tbsp olive oil
1 Tsp season salt

What you’ll do:
Sweat the eggplant by cutting into thin slices and placing on a cookie sheet or plate, sprinkle all pieces with salt

Let sweat for 15 minutes

Mix all ingredients together

Place in a warm skillet

Cook until crispy about 5 minutes per side