Inspired by a butternut squash. You won't miss the cheese. TRUST ME.
What you'll need:
1 long stem rosemary, torn from step and chopped
2 Tbsp olive oil
1 medium onion, diced
2 cloves garlic, minced
2 c veggie broth
1 medium butternut squash, peeled seeded and cubed
salt and pepper to taste
12 ounces pasta of choice (I went for chickpea noodles for a protein packed punch)
Heat olive oil in a large skillet. Add rosemary, fry for 2-4 minutes. Carefully pour into a small ceramic bowl, set aside.
Add onion and garlic to pan. Saute until aromatic.
Add veggie broth, squash, salt and pepper to taste.
Bring to a boil, reduce to a simmer and cover.
Cook for about 20 minutes, or until most of the veggie broth has boiled down and squash is soft.
Bring water to a boil for the pasta in the meantime.
Puree goodness by either allowing to cool a bit and transferring to a blender or food processor. Or, use an immersion blender. If you don't have one, you should get one--they are the best!
Toss cooked pasta in squash puree. Add crispy rosemary, toss to coat.
Serves 4. Inspired by Cookie and Kate's original recipe.