Butternut Squash Pasta
This is NOT trying to be macaroni and cheese. What it is trying to be is a creamy, spicy, sweet and rich pasta that will change the way you view dinner. Packed with veggies and healthy fats, this vegan pasta sauce will be the star of your next meal.
Equipment
- Small Pot
- Medium sized pan or skillet
- Immersion blender
Ingredients
- 1 cup roasted butternut squash mashed
- ½ cup coconut milk
- 2 tbsp extra virgin olive oil
- 2 tbsp minced ginger
- 4 cloves minced garlic
- 1 small onion diced about 100g
- Salt & pepper to taste
- Red pepper flakes to taste
- 1 box dried pasta of choice 16 oz.
Instructions
- Roast your squash in the oven at 425F for 30 minutes. Bring it out of the oven and let it cool.
- Mash 1 cup of squash until it is smooth.
- In a skillet on medium heat, pour in the olive oil and then add the ginger and garlic. Cook for about 2-3 minutes, until it get aromatic.
- Add in the onion and cook for about 5 minutes or until the onion is translucent. While the onion is cooking, season with salt, pepper and red pepper flakes. Then add in the butternut squash and stir to combine.
- Gradually add in the coconut milk, stirring constantly to mix into a (chunky) but creamy sauce. Continue to season to taste.
- Either use an immersion blender to blend the sauce, or remove the sauce from the pan, blend, and replace back on low heat to keep it warm while you make the pasta.
- Boil the pasta as directed, and reserve a small amount of pasta water. Pour your sauce into the pasta and add a splash of pasta water to help it combine.
- Top with either nutritional yeast, parsley, basil or more red pepper flakes!