– 3 cups butternut squash, peeled & cubed into 1″ cubes (keep the squash cubes uniform in size to allow for even cooking) – 2 Tbsp olive oil – 5 cloves garlic, minced – 1 shallot, diced – 2 Tbsp chopped fresh sage (~6 leaves) or 1 Tbsp dried, plus garnish – 1/8 tsp ground nutmeg – 2 cups chicken or vegetable broth – 1/4 cup grated parmesan cheese, plus garnish – 1 cup silken tofu, cubed – 16oz protein pasta – Salt and pepper to taste – Optional garnishes: fresh sage, parmesan cheese, red pepper flakes, freshly cracked black pepper
1. Sautee squash in olive oil in saucepan over medium heat until the squash is soft (use a fork to determine softness), about 15-20 minutes. Add garlic and shallot and cook until garlic is golden and shallot is translucent. 2. Place squash mixture in a blender or food processor along with sage, nutmeg, chicken broth, cheese, and tofu. Add salt and pepper to taste. Blend on high until smooth and creamy. 3. Cook pasta according to directions on box. Drain pasta and reserve 1 cup of pasta water after cooking. 4. Put cooked pasta back into pot and add sauce. Add ½ cup pasta water and stir ingredients together. Add 2 Tbsp of pasta water until desired consistency is reached. 5. Garnish with desired toppings and enjoy!