Vegetarian

Penne with Butternut Squash and Sage Pesto w/Almonds is for Dinner.

Penne with Butternut Squash and Sage Pesto w/Almonds takes 30 minutes to prepare.

Penne with Butternut Squash and Sage Pesto w/Almonds takes 30 minutes to cook.

Penne with Butternut Squash and Sage Pesto w/Almonds makes 8 servings.

The ingredients for Penne with Butternut Squash and Sage Pesto w/Almonds are:

PESTO:

1/8 cup whole almonds
1 clove garlic
3/4 cup fresh sage leaves
3/8 cup parsley flakes
1-1/2 oz (about 1/6 cup) soy cream cheese
1/4 tsp fine sea salt
1/16 tsp pepper
1/3 cup extra vergin olive oil

PASTA:

3 quarts water
5 tsp fine sea salt
8 ounces whole wheat or brown rice penne
2 Tbs refined coconut oil
1-1/2 lbs butternut squash, peeled, cut into 1/4-in thick sticks OR run through large texture grater
2 jars (4.25 oz) chopped OR 2 fresh shallots

Here is how you make Penne with Butternut Squash and Sage Pesto w/Almonds:

PESTO: In a food processor, combine the almonds and garlic, and pulse to roughly chop.Add the sage and parsley and pulse to chop.Add the cream cheese, 1/4 tsp salt, and 1/16 tsp pepper and process into a paste.With the motor running, slowly pour in the olive oil, processing until the oil is fully combinedPASTA:In a 4- to 6-quart stockpot over high heat, combine the water with about 1.5 tsp salt. Bring the water to a boil, add the penne, and cook according to the package directions.Meanwhile, heat the coconut oil in a 10- to 12-inch skillet over medium-high heat. Add the squash and cook, stirring occasionally, for 4 minutes.Stir in the shallots, pepper, and the remaining salt and cook, stirring occasionally, until the squash and shallots are tender (1-2 minutes). Remove from heat and set aside.When the pasta is done, drain it, reserving 1/2 cup of the pasta cooking water. Return the pasta to the pot and stir in the pesto and the squash mixture. If it seems too dry, add 1/4 to 1/2 of the pasta water.Transfer the pasta to plates or a platter. Serve immediately.Number of Servings: 8Recipe submitted by SparkPeople user TAROTGARDEN.

The nutritional information for Penne with Butternut Squash and Sage Pesto w/Almonds is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 314.3

• Total Fat: 16.7 g
• Cholesterol: 0.0 mg
• Sodium: 1,612.9 mg
• Total Carbs: 38.4 g
• Dietary Fiber: 6.5 g
• Protein: 6.3 g

Penne with Butternut Squash and Sage Pesto w/Almonds is Italian cuisine.

The dietary needs meet for Penne with Butternut Squash and Sage Pesto w/Almonds is Vegan