Creamy Butternut Squash Pasta
This is not a drill: this creamy, butternut squash pasta is mac + cheese’s fall sister ; ). It’s so simple to make + the sauce recipes makes a lot, so you can use it for multiple meals throughout the week!
- Pasta Noodles [we love Ancient Harvest Shells!]
- 1/3 cup Creamy Butternut Squash Sauce
- 2 tbsp Pasta Water
- 1 tbsp Olive Oil
Creamy Butternut Squash Sauce Ingredients:
- 1/2 Butternut Squash [cubed]
- 1/2 Yellow Onion
- 3 Garlic Cloves [minced]
- 1 cup Vegetable Broth
- 1/4 cup Nutritional Yeast
- 1/2 tsp Salt
1] Cook noodles according to instructions — *be sure to save 2 tbsp pasta water once the noodles are finished!
2] Heat 1 tbsp olive oil in a pan. Once heated, add the butternut squash, onion, + salt + sautee for 9 minutes
3] Add minced garlic to the pan + cook for an additional minute
4] Add 1 cup vegetable broth to the pan, bring to a boil, then turn heat to low + let simmer for 15 minutes until butternut squash becomes tender
5] Add all contents of the pan, nutritional yeast, + salt/pepper to taste to a blender + blend until smooth
6] Add noodles, 2 tbsp of pasta water, + 1/3 cup sauce back to the pan + stir until noodles are well covered in the sauce
7] Let sit for 3 minutes to thicken + enjoy!
*Store extra sauce for up to 1 week in the fridge!