How to Make Red Lentil and Squash Pasta Sauce | Colavita

Put that fancy blender of yours to good use! This blended sauce of red lentils and squash is flavored with a number of aromatics that will have you wanting to make it again and again. Use for pasta, over vegetables, or as a dipping sauce. And don't forget the crusty bread for soaking up the last of it!

Squash and Red Lentil Sauce
Serves: 6
Prep Time: 15 minutes
Cooking time: 35 minutes

1 pound peeled and cubed squash
½ pound red lentils, rinsed and picked over
4 cups Rachael Ray Vegetable Broth
1 medium onion, cubed
1 clove garlic, minced
4 Tablespoons Colavita Extra Virgin Olive Oil
½ tsp salt
1 teaspoon pepper
1 teaspoon ground cumin
½ tsp ground ginger or 1 inch fresh ginger
1 pound Colavita Farfalle Pasta
½ cup grated Belgioioso Fontina Cheese
Fresh Parsley, minced

Heat the Colavita Olive Oil in a medium stock pot over medium heat. Add the garlic and sauté for 3 minutes, browning lightly.
After 3 minutes, add in the squash, onion, red lentils and broth.
Add in spices.
Simmer for about 20 minutes till squash become soft.Remove from the heat and cool slightly. Blend in a blender until smooth.
Cook pasta according to directions on bag. Drain the pasta and reserving 1 cup of pasta water for thinning of the sauce.
Pour the sauce into a large serving bowl. Add pasta and garnish with grated Fontina cheese and fresh parsley.