Creamy Butternut Squash Pasta
Love pasta, but tired of the same ole tomato based pasta sauce? Oh, and not to mention, you need a way to get more veggies in your family’s bellies? Then you must try this sauce. Creamy, bright, delicious…and with the added nutritional profile of vitamin A, C, B-6, magnesium, and iron, you will feel like a Rockstar serving this to your peeps.
Shopping List:
1 Package of whole grain or gluten free pasta
1 Medium butternut squash (peeled and cut into small chunks) or 1 package of pre-cut butternut squash
1/3 Cup of canned light coconut milk
¼ Cup of plant based milk
¼ Cup of vegetable stock
½ Small onion
2 Garlic cloves
1 Teaspoon of fresh ginger or ½ teaspoon of ground ginger
1/2 Teaspoon of nutmeg, grated or ground
½ Teaspoon of cinnamon
½ Teaspoon of cumin
1/4 Teaspoon of salt or to taste
1 Tablespoon of virgin olive oil
2 Sprays of oil of choice (for roasting the vegetables)
Kitchen Utensils:
Baking sheet
Vitamix, Ninja, or High powered blender
Method:
- Heat oven to 410.
- Cook pasta according to package (save a little bit of the pasta water to add to sauce)
- Place butternut squash, onions, and garlic cloves (keep in the skin) on a big baking sheet. Spray with the spray oil and a pinch of salt.
- Roast for 15 minutes.
- Let cool for 5 to 10 minutes then place butternut squash, onions, and garlic (remove garlic from skin) in the Vitamix or high powered blender.
- Pulse 4 or 5 times, open lid and add all other ingredients.
- Start the blending on low speed moving to the high speed setting. Blending sauce until smooth.
- Open lid, taste and adjust seasoning. Add a little splash of pasta water if sauce is too thick.
- Carefully pour butternut squash sauce in a sauce pan and heat on low.
- Add pasta, toss gently, and divide into bowls.
- Top with garnish of choice (parsley, extra veggies, nuts).
Enjoy!
2023
