This butternut squash pasta recipe is a great easy take on vegan macaroni and cheese. Great for when you need some comfort food but still want a nutritious meal that won’t ruin your diet.
Butternut Squash gives you a great source of fiber and also contains many vitamins including A,C, E and B along with the minerals, calcium, magnesium and zinc.
Ingredients
- 1 butternut squash, peeled and cut into 1 inch cubes
- 1 lb. pasta of your choice ( I used tri-colored veggie spirals) gluten free pasta works as well
- 3-4 cloves garlic, minced
- 1 tablespoon nutritional yeast ( parmesan cheese can be substituted but then it is not vegan)
- 1/4 cup almond milk
- 1-2 dashes cayenne pepper
- Salt and pepper, to taste
Preparation
- Preheat the oven to 350°F.
- Place the cubed butternut squash on a baking sheet.
- Drizzle with olive oil, sea salt, and pepper and roast for 30 minutes until they are tender.
- Cook the pasta according to package directions.
- In a small sauté pan, drizzle a small amount of olive oil over medium heat. Sauté the minced garlic for 1-2 minutes until it’s fragrant.
- Once the butternut squash is tender, add the squash, sautéed garlic, nutritional yeast, cayenne pepper, almond milk and sea salt to a blender and blend until smooth. add in more almond milk to thin out the sauce if it is too thick.
- Drain the pasta, and then pour the butternut squash sauce over the pasta and mix through. Top with parsley to garnish
I hope you enjoyed this recipe. Be sure to check out the other recipes on this site.
