A savory, creamy sauce, made super easily if you roast a bunch of vegetables in a large batch ahead of time.
Ingredients
1/2butternut squash
1/2cauliflower, chopped into large chunks
1onion, chopped into large chunks
3clovefresh garlic, whole
1Tbspfresh sage, or 1 tsp dried (optional)
1/4-1/2cupnon-dairy milk
2tablespoonsnutritional yeast
pinch sea salt
pinch black pepper
4ozwhole 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.