Roasted Butternut Squash Pasta
A creamy and delicious pasta that is perfect for the fall and winter months!
Servings: 4
Ingredients
- ½ Butternut Squash, (about 1.5 cups roasted and packed)
- 1 tbsp. Olive Oil (plus a little more for the squash)
- 1 Shallot, finely diced
- 2-3 cloves Garlic, minced
- ¼ cup Nutritional Yeast
- ¾ tsp. Salt
- ½ tsp. Onion Powder
- ½ tsp. Rosemary
- ½ tsp. Thyme
- ¼ tsp. Black Pepper
- 1 cup Soy Milk (or another plant milk)
- ½ cup Vegetable Broth
- 1 tbsp. Corn Starch (Tapioca or arrowroot starch will work too!)
- 14 oz. Pasta, cooked according to package instructions
- (Optional) A few handfuls of spinach
Instructions
- Preheat your oven to 350°F (177°C). Cut the butternut squash in half, scoop out the seeds, and brush with a light layer of olive oil. Sprinkle a pinch of salt over and bake for 45 minutes. Remove from the oven and allow it to cool, so you can peel the skin off easily. (If you are pressed for time, throw it in the freezer for a bit to speed up the cooling process). While this is baking, cook the pasta and prepare the remainder of the ingredients.
- Heat a pan over medium heat and once hot, add the olive oil. Once the oil heats up for a moment, add the shallot and garlic. Sauté for a few minutes, until golden-brown. Add these and the remainder of the oil to the blender.
- To the blender, add the butternut squash (about half or 1 ½ cups packed), along with the nutritional yeast, salt, onion powder, rosemary, thyme, black pepper, soy milk, vegetable broth, and cornstarch. Blend until completely smooth.
- Add the contents of the blender to a pot or pan over medium-low heat. Allow this to heat while stirring occasionally, until it begins to thicken.
- Mix the sauce with the cooked pasta noodles and stir to combine. Add spinach, if using, and allow it to wilt.
- Feel free to top this with some cubed butternut squash, parmesan, or your other favorite toppings. Enjoy!