Butternut Squash Pasta

butternut squash pasta display image fcdd
butternut squash pasta display image fcdd

Butternut Squash Pasta
So creamy, so tasty!

What you’ll need:
*1/2 butternut squash, halved vertically, and seeded
*2 tbsp grapeseed oil, plus more for drizzling
*3 garlic cloves, unpeeled
*3/4 cup water
*1/2 cup raw cashews
*1 tbsp nutritional yeast
*1 tbsp balsamic vinegar
*1 tbsp thyme
*3 cups pasta
*Salt and black pepper

Preheat the oven to 425F and line a baking sheet with parchment paper. Drizzle the squash with oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap garlic cloves in foil with a drizzle of oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until squash is soft. Scoop out the squash and transfer to a blender with peeled garlic, water, cashews, 2 tbsp of oil, nutritional yeast, vinegar, and thyme. Blend until creamy. Cook the pasta according to package. Reserve 1 cup of the pasta water. In a frying pan, add sauce, pasta and pasta water. Stir until pasta is coated. Heat for few minutes before serving. Top with freshly ground black pepper.

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