Creamy Butternut Squash Pasta Sauce

1) Heat the olive oil in a large pot. Shallow fry the sage leaves until golden. Remove and drain on paper towel.2) Add the onion, garlic, squash, beans and chili flakes to the same pan. Stir fry for 8 - 10 minutes. Add the vegetable broth. Bring to a boil and then lower the heat to a simmer. Cook for 15 - 20 minutes, until all the vegetables are soft.3) Remove from the heat. Scoop the sauce into a large juice jug and puree with an immersion blender. Be careful when blending hot liquids! Add water or vegetable broth to achieve the right consistency.4) Season the sauce to taste with salt and pepper. Add the freshly cooked pasta and heat through. Add grated cheese if desired. Garnish with the sage leaves.