Savory Squash Pasta
A savory, creamy sauce, made super easily if you roast a bunch of vegetables in a large batch ahead of time.
Servings: 2 servings
Ingredients
- 1/2 butternut squash
- 1/2 cauliflower, chopped into large chunks
- 1 onion, chopped into large chunks
- 3 clove fresh garlic, whole
- 1 Tbsp fresh sage, or 1 tsp dried (optional)
- 1/4-1/2 cup non-dairy milk
- 2 tablespoons nutritional yeast
- pinch sea salt
- pinch black pepper
- 4 oz whole grain pasta, about 3 cups dry
Instructions
- Preheat the oven to 400 F. Spread the veggies out on a baking sheet, drizzle with olive oil and salt, and toss with your hands to coat. Put the sheet in the oven, for 30-40 minutes, until the veggies are fork-tender.
- Once fully cooked, puree the vegetables with just enough non-dairy milk to get a thick, smooth sauce. Add the nutritional yeast, sage (if using), salt, pepper, and any other seasonings you like.
- Cook the pasta, boiling for 8-10 minutes until just cooked.
- Once the pasta is cooked, drain, and toss with sauce. Return it to the heat for a minute or two if you used pre-cooked veggies from the fridge.
Notes
This is perfect served along with sauteed kale, chard, brussels sprouts, broccoli, or any other green veg.
Nutrition
Calories: 347kcal | Carbohydrates: 77g | Protein: 16g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.2g | Sodium: 62mg | Potassium: 1063mg | Fiber: 14g | Sugar: 12g | Vitamin A: 18750IU | Vitamin C: 123.8mg | Calcium: 190mg | Iron: 2.2mg
