This is a lovely rich pasta that is fancy enough for a special meal, yet simple enough to make during the week. The creamy sauce and sage pairs so nice with the sweetness of the butternut squash. To make life a little less chaotic, we tend to make a high and low version at the same time. Sometimes we add diced chicken breast to the high protein version, but it honestly does not need it.
Linguine with Roasted Vegetables & Brandy Cream Sauce
This is a lovely rich pasta that is fancy enough for a special meal, yet simple enough to make during the week. The creamy sauce and sage pairs so nice with the sweetness of the butternut squash. To make life a little less chaotic, we tend to make a high and low version at the same time. Sometimes we add diced chicken breast to the high protein version, but it honestly does not need it.
Nutrition
Ingredients
Method
- Preheat oven to 425 degrees. Toss butternut squash and cauliflower with olive oil and a pinch of sea salt. Roast for 15 mins, toss. Roast for another 10 min. Set aside.
- Meanwhile, bring a large pot of salted water to a rapid boil. Add the pasta and cook for only three to four minutes. Remove 1/4 cup of the pasta water for the sauce, drain the rest and set pasta aside.
- Melt the butter over medium heat. Let it cook, swirling the pan occasionally until the butter turns amber brown, about 3 minutes. Off the heat, add in the shallot, sage and red pepper, stirring until the shallot is fragrant, about 1 minute. Return to heat. Add in brandy and cook for about two to three minutes, allowing the brandy to reduce by half. Add the vegetable broth and the pasta water, bring to a boil. Add in the super al dente pasta. Cover and cook for an additional three minutes. Remove cover and reduce heat to low.
- Add in the roasted vegetables, cream and pepper. Cook for another 2 minutes. If too thick, add some more vegetable broth. Serve immediately.
Notes
Reader Q&A:
Q: What could I use in place of Brandy? I’m pregnant and trying to not use alcohol in cooking as well. A: Apple juice would be fine. (Know that when you cook alcohol, it evaporates but you can check with your doctor for their input) — Brenda
Q: What could I use in place of Brandy? I’m pregnant and trying to not use alcohol in cooking as well. A: Apple juice would be fine. (Know that when you cook alcohol, it evaporates but you can check with your doctor for their input) — Brenda
