Creamy Butternut Squash Pasta Sauce
- Dec 6, 2018
- by Gwen Eager
Serves:
4-6 Use Organic:
- 1 medium butternut squash cooked and cooled
- ½ cup chopped yellow onion
- 4 garlic cloves finely chopped
- 3 Tablespoons olive oil
- 2 Tablespoons cashew butter
- 2 Tablespoons nutritional yeast flakes
- 1 Tablespoon vegan butter (or olive oil)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon cinnamon
- ¼ teaspoon fresh ground nutmeg
- 1 lb. of your favorite pasta
- 1 Tablespoon sea salt
- fresh herbs such as basil or parsley for garnish
Directions:
- Fill a large pot about ¾ of the way up with water and bring to a boil.
- Add in 1 Tbsp. of sea salt and pasta and cook pasta al dente.
- Once pasta is cooked, reserve ¼ cup of the pasta water, then drain pasta and set aside.
- Heat a skillet to medium high, add in olive oil and onion.
- Cook for 5 minutes then add in the garlic, reduce heat to medium and cook for another 5 minutes.
- Place onions and garlic into a food processor using the “s” blade and add in 2 cups of the cooked butternut squash, cashew butter, nutritional yeast, vegan butter, ¼ cup of the pasta water, salt, pepper and spices.
- Process all ingredients until smooth and creamy.
- Pour sauce over the cooked pasta and mix well.
- Top pasta with fresh herbs and serve hot.
