Pasta With Vegan Butternut Squash Sauce
 
Prep time
Cook time
Total time
 
A flavorful, creamy butternut squash sauce is perfect with pasta and fresh herbs.
Category: Main Dish
Yield: 8 servings
Ingredients
  • 3 cups diced butternut squash
  • 2 Tbsp olive oil
  • Salt & pepper to taste
  • ½ a small onion, diced
  • 1 large garlic clove, minced
  • 1 cup raw cashews
  • 3 cups unsweetened almond milk (or other non-dairy milk)
  • ¼ tsp cayenne pepper
  • Additional salt and pepper to taste
  • 1 pound pasta of choice
  • 3 cups fresh baby spinach
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh sage
Instructions
  1. Preheat oven to 400 F. Line a baking sheet with parchment or foil.
  2. Spread diced butternut squash in a single layer on the baking sheet. Toss with olive oil, salt, and pepper, and roast for 20-25 minutes until it's soft. Remove from oven and let cool a bit.
  3. Combine butternut squash, onion, garlic, cashews, almond milk, cayenne, salt and pepper in a high-powered blender or food processor (NOTE: if your blender/food processor isn't super powerful, you may want to saute the onion and garlic in a little olive oil before adding them to the blender - this will remove any "raw" taste that higher powered blenders can usually whip out). Blend on high speed until smooth. If it seems too thick, you can add a bit of water to thin it out, but I just reserve a bit of pasta water and thin it out later.
  4. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain (reserving some pasta water to thin the sauce if desired) and return to pot over low heat. Add as much butternut squash sauce as desired (you'll have extra, which freezes wonderfully for next time). Stir in fresh spinach and cook on low heat until everything is heated through and spinach is slightly wilted.
  5. Stir in parsley and sage and serve hot.
Recipe by Baked In at https://www.baked-in.com/2014/10/16/pasta-with-vegan-butternut-squash-sauce/