Creamy Butternut Squash Pasta
Ingredients
The sauce
-
½
small
butternut squash
-
2
tablespoons
extra-virgin olive oil
-
2
tablespoons
nutritional yeast
-
1
tablespoon
balsamic vinegar
-
10
leaves
fresh sage
-
1
tablespoon
fresh thyme leaves
-
¾
cup
water
-
½
cup
raw cashews
-
2
shallots
coarsely chopped
-
3
cloves
garlic
-
sea salt
to taste
-
black pepper
to taste
The pasta
For serving
-
sautéed broccoli (optional)
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet.
- Wrap the shallots and garlic in foil with olive oil and a pinch of salt, and place on the baking sheet.
- Roast for 30 minutes or until the squash is soft.
- Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallots, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, salt, and pepper. Blend until creamy.
- Cook the pasta according to package directions in a pot of salted boiling water, reserving 1 cup of the hot pasta water.
- Drain the pasta and return it to the pot. Stir in the sauce, adding reserved pasta water to loosen the sauce and coat the pasta.
- Season with additional salt and top with black pepper and thyme leaves. Serve with sautéed broccoli if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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