This unique pasta sauce is a great way to spice up ordinary pasta!
8 oz (200 g) butternut squash puree
1-2 Tbsp extra virgin olive oil
Salt and pepper
½ teaspoon garlic powder
8 fresh sage leaves, torn into pieces
½ cup half-and-half
¼ cup freshly grated parmesan cheese, plus extra to finish
12 oz (350 g) shell shaped pasta (conchiglie)
Red pepper flakes, to taste
Add the garlic and sage to a small pan with oil and cook until fragrant, 1 to 2 minutes.
Add squash puree, parmesan, half-and-half, garlic mixture, plenty of black pepper and salt. Blend until smooth, adding 1-2 tablespoons water if needed to loosen the sauce.
Remove seeds and pulp from pumpkin and separate seeds from pulp.
Cook the pasta in a pot of boiling, salted water until al dente and drain in a colander.
Put pasta back in pot and add sauce to heat everything together. Mix well to ensure everything has been evenly coated.
Add red pepper flakes to your liking and serve immediately.