Okay, so …Roasted Butternut Sage Spiral Noodles with Toasted Pecans and Cranberries is a bit of a mouthful of a title to say the least….but guys….it is sooooo worth it. At least you know what it really is, with no surprises!
This is beyond super easy…. and for me if a meal can be thrown together is less than half an hour, I am THERE !!! Hello lazy days…and I have a lot of them. Especially this time of year…I mean, really where does the time go ?…. I cannot believe that we are literally a few days away from Christmas.
When I started this meal initially I thought it would be quite a heavy meal with the butternut and noodles together. I generally find pasta heavy, and am not really a fan …yes, I know I am an odd one, but that is me. I must say though since doing the whole gluten free thing and having gluten free pasta, I honestly have found pasta not so heavy and actually tolerable! That doesn’t mean I am going to eat it all day, everyday..no no no, but in all honestly, this meal is not heavy at all ! The roasted butternut and noodles actually compliment eachother, but then again the roasted butternut is more of a creamy sauce, ah, so good !!! and then there is that sage… I couldn’t resist the sage. Sage is awesome !!! I just wish I had some fresh sage at the time, but the dried sage served its purpose. The pecans and cranberries is a no brainer….. I just had to ! Load them onto your plate, you will not be sorry. 🙂
So, I now present to you………
Roasted Butternut, Sage Spiral Noodles with Toasted Pecans and Cranberries
Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Ingredients:
Gluten-Free Pasta Spirals
For the Butternut Sauce (Makes 3 cups)
A little Olive oil for sautee’ing
1 cup chopped onion
1 Tablespoon chopped garlic clove
2 teaspoons dried sage
2 cups Roasted Butternut
Salt and Pepper
Garnish: Toasted Pecans and Dried Cranberries (the more the merrier)
Instructions:
Cook pasta as per packet instructions.
In a pan with a little oil, saute’ the onion and garlic for a few minutes. Then add in the roasted butternut cubes, sage and let it cook for a couple minutes until all is combined. Add to a blender and blend. Taste. Season with salt and pepper and a little more sage if necessary.
Place over pasta and mix through. Garnish with dry toasted pecans and dried cranberries.
Enjoy 🙂
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