November 21st, 2024
Recipes
Creamy Butternut Pasta
Valentina P
- Difficulty
•
- Time 30"
Creamy and delicious plant-based pasta with a butternut sauce made from shallots, garlic, almond milk, nutritional yeast, and tahini. Stir into hot pasta, gnocchi, or even roasted vegetables.
How To MakeDiet Type: Plant-based
Shopping List
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For the Butternut Sauce
- 420 grams butternut squash, peeled and diced (Note 1)
- 1/2 cup oat milk or almond milk
- 2 tablespoons nutritional yeast
- 1 tablespoon tahini
- 1/2 lemon, juiced
- 1/2 shallot, finely chopped
- 4 medium garlic cloves, chopped
- 2 tablespoons olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt and black pepper For the Pasta
- 6 servings pasta or gnocchi of choice (Note 2)
Instructions
- Step 1: Preheat the oven to 400 degrees Fahrenheit. Toss the diced butternut squash with 1 tablespoon of the olive oil and spread over a baking sheet. Roast for 20 minutes, or until fork tender. Stir the squash halfway through cooking time.
- Step 2: Meanwhile, heat the remaining 1 tablespoon of olive in a pan over medium-high heat. Pan-fry the shallots until soft, about 2 to 3 minutes. Then add the garlic for another 1 to 2 minutes.
- Step 3: Place shallots and garlic mixture into a blender with the roasted squash, milk, yeast, tahini, lemon juice, paprika, and salt. Blend until very smooth.
- Step 4: Cook your pasta, reserving some of the hot pasta water in a mug before draining. Pour in some of the sauce and a splash of the water to the drained pasta. Stir, adding more sauce and/or pasta water as needed to get a very creamy consistency.
- Serve: Divide into bowls and serve with some black pepper on top.
Recipe Notes
Note 1: This will be about 1/2 of a medium squash. It should equal 1.75 cups of roasted squash after cooking. Note 2: This is also delicious dolloped over roasted broccoli, cauliflower, or cooked ground meat.
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recipe
Creamy Butternut Pasta
PT30M 420 grams butternut squash, peeled and diced (Note 1) 1/2 cup oat milk or almond milk 2 tablespoons nutritional yeast 1 tablespoon tahini 1/2 lemon, juiced 1/2 shallot, finely chopped 4 medium garlic cloves, chopped 2 tablespoons olive oil 1/2 teaspoon paprika 1/2 teaspoon salt and black pepper 6 servings pasta or gnocchi of choice (Note 2) Gluten Free Vegan 6 Servings
Ingredients:
