Vegetable Pasta with Butternut Squash and White Wine Sauce

I saw this recipe on NBC "The Today Show". It sounded really good, so I thought I'd give it a try.
And you know what, it was really good! I've adapted it to what I had in my refrigerator.
Try it, you won't be disappointed!

Vegetable Pasta with Butternut Squash and White Wine Sauce
Serves 4



Sauce
1 tablespoon safflower oil
1/2 onion, chopped
1 clove garlic, minced
2 cups diced butternut squash, skin removed
1/2 cup white wine
1 1/2 cups vegetable broth
For the Pasta
1 pound pasta of your choice
1 tablespoon safflower oil
1/2 onion, sliced
1 leek, white part only, cut in half lengthwise and cut across into thin slices (make sure you wash thoroughly)
1 clove garlic, minced
1 small fennel bulb, sliced
1 cup frozen peas (thawed)
1/2 cup white wine
Vegan Parmesan
Gomasio to taste (see March 10 posting for information on Gosamsio)

Heat a large saute pan over medium-high heat.
Add the oil and saute onion for 2 minutes, stirring often, then add the garlic and the squash and saute for 1 minute.
Add the white wine to the pan and reduce by half, add the broth.
Bring to a simmer, reduce heat to low, cover with lid. Simmer gently for 20 minutes or until squash is soft.
Remove the pan from heat and puree sauce in a blender until smooth. If sauce seems thick, thin with water. Season with salt and pepper.
Bring a large pot of water to boil. Add pasta and cook until al dente. (little chewy)
In a large saute pan, heat over medium heat, add the oil and saute onions and leek for 2 minutes, stirring often. Add the garlic, fennel, and peas cook an additional 3 minutes. Add the wine and reduce by half, then add the butternut squash sauce to the pan and mix well.
Add the drained pasta. Sprinkle with vegan Parmesan and Gomasio.
ENJOY!