Butternut Squash Pasta
Serves 1
Directions
- 1Cut the butternut squash in half, remove the seeds, and peel the skin.
- 2Cube the squash, then toss with olive oil, salt, and pepper.
- 3Roast the squash on a baking sheet.
- 4Combine the unsweetened plant milk, silken tofu, nutritional yeast, and roasted squash in a blender and blend until smooth.
- 5Chop the fresh sage and rosemary.
- 6Melt dairy-free butter in a pan over medium heat, then sauté the minced garlic and chopped herbs.
- 7Add the Calabrian chilies if desired, then pour in the blended squash mixture.
- 8Toss in the cooked pasta, and finish by adding vegan parmesan, a squeeze of lemon, and a touch of pasta water.
Ingredients
- 1 whole butternut squash
- to taste olive oil
- to taste kosher salt
- to taste black pepper
- to taste unsweetened plant milk
- to taste silken tofu
- to taste nutritional yeast
- to taste fresh sage
- to taste fresh rosemary
- to taste dairy-free butter
- to taste minced garlic
- to taste calabrian chilies (optional)
- to taste fusilli pasta
- to taste vegan parmesan
- to taste lemon
- to taste pasta water
Equipment
knifesporkpeelerbowlbaking sheetblenderpanwooden spoonspider strainer
Related recipes
Italian Grinder Chicken Salad
Italian · Dinner
Easy, Healthier Creamy Garlic Beef Pasta
Italian · Dinner25m
Creamy, Spicy Garlic Chicken Pasta
Italian · Dinner25m
Chicken Alfredo Mac & Cheese
Italian · Dinner25m
Spicy Chicken Alfredo
Italian · Dinner
Creamy Garlic Chicken Mac & Cheese
Italian · Dinner25m
High Protein Cheesy & Creamy Garlic Chicken Rolls
Italian · Dinner
Spicy Salami & Green Olive Capellini
Italian · Dinner
Chicken Parmesan Pasta
Italian · Dinner
Slow cooked spicy chicken lasagna
Italian · Dinner
Jalapeno Popper Mac & Cheese
Italian · Dinner
Lemon Herb Boursin Chicken Pasta
Italian · Dinner