Creamy Butternut Squash Pasta - Vegan

Creamy Butternut Squash Pasta

Makes 4-6 servings| Prep Time: 5 minutes | Cook Time: 30 minutes | Total Time: 45-50 minutes

INGREDIENTS

For the Pasta

16 oz Pasta of your choice

2 (10 oz) pkg of Frozen Butternut Squash

Salt and pepper

Olive Oil

6-8 oz Fresh Baby Spinach

Small handful of roasted pepitas (pumpkin seeds)

For the Cream Sauce

4 tablespoons olive oil

6 tablespoons flour

3 cups unsweetened plant-based milk (I used almond milk)

1 Teaspoon onion powder 

1 1/2 Teaspoons garlic powder 

3 tablespoons nutritional yeast 

Salt and pepper to taste 

 

DIRECTIONS

1.       Preheat oven to 400*F.

2.       Toss butternut squash in olive, salt, and pepper. Spread evenly on a sheet pan. Bake for 20-30 minutes.

3.       Cook pasta according to the directions on the box.

4.       Heat a large pan on medium heat.

5.       Add olive oil and flour.  Whisk for about 2 minutes.

6.       Slowly poor in the milk and whisk together to prevent lumps.

7.       Add onion powder, garlic powder, nutritional yeast, salt, and pepper.

8.       Reduce heat to low and let it thicken, about 5 minutes, stirring occasionally. Taste for seasoning.

9.       Add cooked pasta, spinach, butternut squash and pepitas. Stir gently to combine.

10.    Serve and enjoy!

 

Printable Recipe

Creamy Butternut Squash Pasta - PDF

Creamy Butternut Squash Pasta - 5x7 Card

Cream Sauce adapted from https://simple-veganista.com/

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