Caramelized Red Kuri Pasta with White Wine and Olive Oil
Servings: 2
Ingredients
- 1 tbsp avocado oil
- 2 tbsp fresh sage finely chopped
- 1/2 tsp dried thyme
- 1/4 tsp crushed red pepper
- 1/4 tsp sea salt
- fresh ground black pepper
- 1/2 cup white wine
- 1/2 red kuri squash shredded (about 3 cups)
- 2 tbsp dark brown sugar heaping tablespoons
- 2 tbsp extra virgin olive oil
- 8 oz short cut pasta such as rigatoni
Instructions
- Peel, seed and shred squash with a box grater (preferred) or a food processor fitted with a shredding blade.
- Heat avocado or other light cooking oil in a large skillet over medium-high heat. Add sage, thyme and chile flakes and toast until sage is crisp, about 30 seconds.
- Add squash, salt, a few good grinds pepper and wine and continue cooking over med-high until liquid is almost gone and squash is tender and beginning to brown in places, about 10-15 mins.
- Meanwhile, boil pasta in lightly salted water until just shy of al dente. Drain and set aside, reserving about 1.5 cups pasta cooking water.
- Add brown sugar and ½ cup pasta water to squash mixture. Cook down once more until water is reduced and squash is thoroughly cooked and threatening to turn into mush, about 10 mins.
- Add pasta to skillet with another ½ cup pasta water and cook until sauce and pasta come together and pasta is al dente, about 5 mins, adding more pasta water a splash at a time if necessary. (If dish is becoming salty, use regular water.) Taste and adjust for salt and pepper, if needed.
- Turn off heat and gently stir through olive oil. Serve immediately.
Notes
Source:
(vegan) caramelized red kuri squash pasta with white wine and olive oil + news! – the pig & quill
(https://thepigandquill.com/vegan-caramelized-red-kuri-squash-pasta/)