Penne with Butternut Squash, Sage Pesto, and Almonds:
8 oz. whole wheat or brown rice penne pasta, cooked
2 T. refined coconut oil
1 1/2 pounds butternut squash, peeled, seeded, and cut into 1/4-inch sticks
2 shallots, thinly sliced
1/2 t. salt
1/4 t. pepper
1/2 C. sage pesto (recipe below)
1/4 C. sliced almonds
Cook the pasta according to package directions. Heat the coconut oil in a large skillet over medium-high heat. Add the squash and cook for four minutes, stirring occasionally. Stir in the shallots, salt and pepper, and cook until squash and shallots are tender (about 1-2 minutes). When the pasta is done, drain it and reserve 1/2 cup of pasta water. Return pasta to pot and stir in pesto and squash mixture. Add pasta water only if it seems dry. Garnish with almonds.
1/4 C. whole almonds
2 cloves garlic
1 1/2 C. fresh sage leaves
3/4 C. fresh parsley leaves
3 oz. vegan cream cheese
1/2 t. fine sea salt
1/8 t. pepper
2/3 C. extra virgin olive oil
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, salt, and pepper and process into paste. With motor running, slowly pour in the olive oil, processing until oil is fully combined. Makes 1 cup. Can store in refrigerator for 3-4 weeks, with thin layer of olive oil on top.
***Recipes are from Skinny Bitch in the Kitch by Rory Freedman and Kim Barnouin.