Creamy Dairy Free Butternut Squash Alfredo
Made with @eatbanza chickpea pasta for 20g+ of protein per serving, which we love for the whole family. Plus the veggie-based sauce and the fiber in the chickpea pasta- it just makes for the ultimate nourishing plant-based comfort food.
Ingredients
Directions
- 1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
- 2
Toss the butternut squash and garlic with the olive oil, rosemary, sage, and salt and pepper. Roast for 30-35 minutes, until soft and caramelized.
- 3
Allow squash to cool for a bit while you cook your pasta according to box directions. Rinse pasta after draining.
- 4
Into your blender, add your roasted butternut squash mixture with remaining ingredients, plus more salt and pepper to taste. Blend for 1-2 minutes to create a super smooth sauce.
- 5
Add to a skillet over low heat with your pasta and mix. Once sauce is heated through, remove from heat and enjoy!
