Cream-less Creamy Butternut Squash Pasta
Serves 35 mins prep12 mins cook
An extra creamy Butternut Squash Pasta that’s actually cream-less! With sage, nutmeg and bit of crushed pepper, its got the all the fall flavor plus a hint of spice - the perfect Vegan comfort food.
0 servings
What you need
tsp olive oil
cup butternut squash
cup almond milk
tbsp vegetable broth
tsp dried sage
tsp nutmeg
tsp salt
tsp black pepper
oz pasta
Instructions
Make Sauce: 1 Bring 2 cups water to a boil in pot, add butternut squash and boil until tender and easily pierced with a fork, about 10 minutes. Reserve 3-4 tablespoons liquid, drain and let sit 5-7 minutes to cool. 2 Heat oil in a saucepan on medium heat, add onion and garlic and fry until onion is translucent, about 2 minutes. 3 Transfer butternut squash, onion-garlic mix, almond milk, broth, sage, nutmeg and red pepper flakes to a blender (or food processor). Season with salt and pepper and blend until smooth, about 30 seconds. 4 Add a tablespoon of broth if sauce is too thick. Cook Pasta: 1 Bring 4 cups water to a boil in pot, add pasta, and cook for about 10 minutes (according to package instructions). Drain. 2 Add sauce, stir to coat well and season with more salt and pepper if needed. 3 Serve hot!View original recipe