Creamy Butternut Linguine With Kale And Peas
Instead of using heavy cream in creamy pasta recipes I found that pureed vegetables, either raw or cooked, create the same silky consistency AND are way healthier. Among the most suited vegetables to make creamy sauces are avocado, cauliflower, white beans, silken tofu, bell pepper or squash.
Despite their reputation as being a cheap side dish, peas are low-fat but high-everything-else. Peas have strong anti-inflammatory properties, contain a phytonutrients that help prevent stomach cancer, have high levels of antioxidants and a ton of fiber- hard to believe that such a small vegetable can contain such a large amount of powerful nutrients.
- 2 tbsp chopped fresh sage
- 1/2 tbsp olive oil
- 3 cloves garlic, sliced
- 1 small white onion, cut in slices
- 3 cups butternut squash,peeled, seeded and cubed
- 2½ cups vegetable broth
- ½ tsp black pepper
- ¼ tsp sea salt
- ¼ tsp red pepper flakes
- 1 package (16 oz.) linguine
- 4 cups kale, de-stemmed and torn into small pieces
- 1 cup frozen peas
- Heat oil in a large skillet over medium heat. Add the sage, onion, garlic and red pepper flakes and toss to coat. Stirring, cook for 3-4 minutes.
- Add the squash and cook for about 5 more minutes.
- Add the vegetable broth. Bring to a boil and then reduce to a simmer. Cook until the squash is soft, approximately 20-25 minutes. The liquid should reduce by about half. Season with salt and pepper.
- While the squash is simmering, cook the linguine according to the package instructions in a large pot of salted water. Once they are done, strain while reserving 1 cup of the cooking water. Toss noodles with a bit of olive oil and keep warm in the pot.
- Once the squash is cooked, add the mixture to a blender and puree until completely smooth and creamy.
- Add the puree back into the pan. Add the kale, peas and the 1 cup of reserved water. Cook for 5-10 minutes until the kale is soft. Toss with pasta and serve right away.