Clean the squash, remove the skin, internal filaments and seeds, and cut it into small cubes.
Clean the onion and chop finely.
Heat 2 tablespoons of oil in a large pan and sauté the onion over low heat. Add the squash and let it flavour. Salt, pepper and cook with a lid for about 20 minutes or until the squash is very soft. Add Isola Bio Soy Cuisine Cream and cook without the lid for another 10 minutes. Blend the squash until you get a rather thick puree (if necessary, add another Isola Bio Soy Cuisine Cream to stretch it slightly). Set aside.
Meanwhile, cook the pasta in a pan of lightly salted boiling water for the length of time indicated on the packet for al dente cooking.
Dice the tempeh, slightly longer than wide. Put in a pan with 2 tablespoons of oil and brown until it is golden on all sides and crisp. Finally, add the sage leaves and fry until they stop crackling. Drain everything on absorbent paper to remove excess oil.
Drain the pasta and put it in a large pan with 2/3 of the squash sauce, stir the pasta with its sauce over medium heat, adding the other sauce if necessary, until well seasoned. Divide it between the dishes, add more sauce if there’s any left, and top with a generous sprinkling of black pepper, crispy tempeh cubes and golden sage.
PREPARED WITH: Isola Bio Soy Cuisine Cream