Creamy Vegan Butternut Squash Pasta
Ingredients
The sauce
-
15
ounces
butternut squash, chopped
-
4-5
pieces
shallots, chopped
-
2
cloves
garlic
-
¾ - 1
teaspoon
sea salt
-
1½ - 2
cups
veggie broth
-
½ - 1
cup
PB2 cashew powder
-
1
tablespoon
apple cider vinegar
To serve
-
12
ounces
pasta
-
to taste
fresh thyme
-
to taste
Vegan Parmesan
Instructions
- Preheat the oven to 450°F (230°C).
- Mix the butternut squash, shallots, and garlic with ½ teaspoon of salt and oil, if using.
- Spread the mixture on a parchment-lined cookie sheet.
- Bake for 35 minutes until the squash is cooked and browned on the edges.
- Meanwhile, cook the pasta according to package directions.
- Once the butternut squash is done, add it to a blender with the broth, cashew powder, and vinegar.
- Blend until smooth, adjusting salt to taste.
- Serve the sauce mixed with the pasta and garnish with thyme or Parmesan.
Nutrition Facts (estimated)
Servings
4
Calories
142
Total fat
3g
Total carbohydrates
25g
Total protein
6g
Sodium
469mg
Cholesterol
1mg
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