Creamy Butternut Pasta

Directions

1. Heat 2 tbsp of oil in a large saucepan over a medium heat and add the onion. Sweat for 8-10 minutes or until soft and translucent, then add the garlic, paprika and seasoning to the pan. Stir well and cook for a further two minutes before adding the squash and pouring in the vegetable stock. Bring everything to a boil, then reduce the heat to a simmer for 15-20 minutes, or until the squash is cooked through and the stock has reduced by almost half. 
2. Add the parmesan cheese, then puree the squash mixture into a sauce using a hand blender. Taste and adjusting the seasoning.
3. Meanwhile, cook your pasta according to the packets instructions. Drain and set to one side.
4. To make the crispy sage leaves, heat the remaining oil in a large frying pan over a medium-high heat. Once hot, add the sage leaves and fry for 30 seconds or so, until crisp. Remove and drain on a plate lined with kitchen paper.
5. Add the pasta to the sauce and stir to combine. Serve up in bowls topped with more parmesan, crispy sage leaves and toasted chopped almond.