J
JaneServings:
6
Prep time:
00:10
Sweet, Savory and Nutty this is a pasta sauce / soup for vegetarians and meat eaters alike
Ingredients
- 2 tbsp olive oil
- 1 1/2 cups (1 medium) onion, diced
- 1 1/2 tsp (3 cloves) garlic, minced
- 5 cups (1 medium) butternut squash, peeled & diced 1" chunks
- 1 Tuscan blend
- 1 1/2 cups vegetable broth ** for soup add 4 cups broth + 1 cup water
- 1 cup Parmesan cheese, shredded
- 4 oz roasted hazelnuts, chopped
- fresh basil to serve, fresh egg pappardelle, or garlic croutons for soup
Instructions
- Slow Cook Pasta Sauce
1) Heat the oil in a skillet; sauté onion for 3 minutes to soften 2) Stir in the garlic; transfer to cooker 3) Add the squash, Tuscan blend, & vegetable broth. 3) Stir, Cover and cook on LOW: 5-6 hours or HIGH: 2 hrs. 4) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappardelle sprinkled with hazelnuts & basil - Pressure Cook Pasta Sauce
1) Heat the oil on sauté & soften onion for 3 minutes. 2) Turn off sauté & stir in the garlic; squash, Tuscan blend, & vegetable broth. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 4 minutes. 4) Vent with Quick Pressure Release. 5) Using an immersion blender or a vitamix blend until smooth 5) add Parmesan cheese & blend again 6) stir into cooked egg pasta / pappardelle sprinkled with hazelnuts & basil. - Slow Cooker Soup
Follow the same instructions as above in #1 and increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water. - Pressure Cook Soup
Follow the same instructions as above in #1 and increase the liquid at step 2 to 4 cups vegetable broth + 1 cup water.
Tips
Extras:
For an extra creamy option add a spoonful of ricotta cheese
Add sliced, sautéed mushrooms as a topping
