Creamy Butternut Squash Pasta
Creamy, dreamy, and 100% vegan, this butternut squash pasta is my go-to when I’m craving something cozy.
Ingredients
Directions
- 1
Preheat the oven to 425°F and line a baking sheet with parchment paper.
- 2
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 cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes, or until the squash is soft.
- 3
Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
- 4
Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
- 5
Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and serve.
