VEGAN LINGUINE IN BUTTERNUT SQUASH | SPRINGQUINE | THE HAPPY PEAR

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds a nutty flavor while being more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Boil a pot of water and add a generous pinch of salt.

Add 500 g of dried linguine to the boiling water and cook for 6 to 7 minutes until al dente.

Drain the linguine, reserving the starchy pasta water.

In a high heat frying pan, add 1.5 tablespoons of olive oil and heat until sizzling but not smoking.

Chop wild mushrooms into strips and add them to the hot pan, ensuring they are flat for better browning.

After a few minutes, add 2 finely diced cloves of garlic to the mushrooms and cook for about 1.5 to 2 minutes until golden.

In a blender, combine 300 g of cooked butternut squash, 200 ml of reserved starchy pasta water, and a generous pinch of salt. Blend until smooth.

Add 2 tablespoons of olive oil to the blender and blend again until creamy.

Pour the sauce into the pan with the mushrooms and bring it up to temperature for about a minute.

Add chopped sage to the sauce and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens