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Christmas, Hanukkah

Butternut Pasta with Sage Cream Sauce

Butternut Pasta with Sage Cream Sauce crop 2by Alisa Fleming

Simmered with comforting sage, this ‘buttery’ sauce was tailor-made for the earthy flavors of autumn squash.

Makes: 6 servings
Free of: gluten and all top allergens

Ingredients

  • 1 1/2 lbs (680 g) butternut squash, cut into 3/4-inch cubes*
  • 1 1/2 tbsp grapeseed or olive oil
  • 1/4 tsp + 3/4 tsp salt, divided
  • 3/4 lb (340 g) gluten-free pasta
  • 1/4 cup (60 mL) dairy-free, soy-free margarine
  • 20 sage leaves, thinly sliced + extra
  • 2 cloves garlic, crushed
  • 1 cup (250 mL) full-fat, canned coconut milk
  • 1/2 cup (120 mL) warm water + 1/2 cup cold water, divided
  • 4 tsp cornstarch
  • 2 tsp nutritional yeast
  • 1 tsp lemon juice
  • 3-4 cups (710-950 mL) diced cooked chicken* (see note below) or 1 1/2 cups (120 mL) cooked chickpeas.

Method

  1. Preheat oven to 400° F.
  2. Place squash on a baking sheet drizzle with oil and sprinkle on 1/4 teaspoon salt and toss to coat. Spread pieces to avoid touching. Roast 30 minutes, stirring halfway through.
  3. Prepare pasta according to package directions.
  4. Melt margarine in a medium skillet over medium-low heat. While simmering, add sage and garlic and saute 2 minutes. Whisk in coconut milk, 1/2 cup warm water and 1/2 teaspoon salt. Simmer 5 minutes.
  5. In a small bowl, whisk together 1/2 cup cold water, starch and nutritional yeast. Whisk into skillet until fully incorporated. When sauce begins to bubble, whisk continuously while cooking for 3 minutes, or until thickened but still pourable. Stir in lemon juice and remaining 1/4 teaspoon salt, or to taste.
  6. Plate pasta, top with squash, cooked chicken or chickpeas and drizzle with sauce. Serve with garnish of fresh sage.

Notes:
*Look for precut squash in the produce section. If short on time, squash cubes can be steamed 10 minutes, or until tender, rather than roasted.

* For freshly cooked chicken, cut 1 1/4 – 1 1/2 pounds boneless skinless chicken breasts into 3/4-inch pieces. Place in a medium bowl, sprinkle with 4 teaspoons cornstarch, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to evenly coat. Heat 1 1/2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and saute 5-7 minutes, or until lightly browned and cooked through.

Alisa Fleming is a contributing editor to Allergic Living magazine and the author of Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance and Casein Free Living, and founder of  Godairyfree.org.

Photography: Chris Gonzaga

 

See Also:
Allergy-Friendly and Gluten-Free Pasta Choices

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