Autumn Pasta Dish

This pasta dish just feels like autumn to me, maybe that is because it is both hearty and delicious. On its own it is higher in protein but I also love to add in some roasted chicken breasts chopped up to help keep me super full and satiated. The sauce creates enough  for  two batches so I like to freeze it to pull out and use at a later date. It is a great dish to bring to a supper or to serve to a larger crowd of people. Give it a try, it won't disappoint!

Ingredients:
1 cup roasted butternut squash
1 cup sautéed leeks
1/2 tsp ground sage powder
1/2 tsp garlic powder
227g chickpea pasta 
2 tbsp tbsp olive oil - divided
3/4 cup water
1/2 tsp sea salt
1-2 tbsp grated Parmesan cheese
1 cup finely chopped kale or spinach
optional : ​2 roasted chicken breasts chopped

Instructions:
1. Preheat your oven to 350F. Line a baking sheet with parchment paper. 
​2. Peel, deseed and cut butternut squash into 1" cubes. Drizzle with 1/2 a tbsp of olive oil and bake in the oven for 35mins, or until soft when pierced with a fork. 
3. Chop up the white and light green part of 1 large leek, put into a skillet with 1/2 tbsp olive oil and sauté on medium for 5mins. 
4. Cook pasta according to directions, drain, rinse and set aside.  While cooking, chop up some kale into very tiny pieces and set aside. 
5. In a high speed blender, blend together the roasted butternut squash, leeks, sage powder, water, 1 tbsp olive oil, and garlic powder. Blend until completely smooth. 
6. Add the pasta with 1/2 the sauce, and the chopped kale into a pot. Put on medium heat, stir continually to warm up the dish. Add in cooked chicken now if using. 
7. Plate your pasta and sprinkle with parmesan cheese. Eat and enjoy!
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* The sauce freezes well, and I highly recommend keeping it on hand so you can quickly make this delicious dish on a busy weeknight.