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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