Pasta only comes around once in a blue moon in my diet (maybe once every other month) I cut it out for health reasons a good few months ago. Over the past month we've had a butternut squash lying around the house and the last few days I've found myself dreaming of all the possible dinner options. Pasta in a creamy vegan butternut squash sauce was the first thing I had to try out. It was sooo tasty, I am even going to go as far as saying it gives mac & cheese a run for its money!
Ingredients
- 60g pasta
- 1 1/2 cups chopped butternut squash
- 1 small yellow onion, roughly chopped
- 2 garlic cloves
- 1 tbsp coconut oil
- 1/2 vegetable stock cube
- 1/4 cup boiling water
- 1/2 cup almond milk
- 1/2 tsp fresh rosemary, finely chopped
- salt & pepper
Method
- Place the chopped butternut squash, onion, garlic, coconut oil, salt and pepper in a roasting dish and roast at 170C until browning at the edges.
- In a small bowl mix together half a stock cube and the boiling water until the stock cube had dissolved.
- Bring pasta to the boil
- Once the butternut squash, onion and garlic is done, take out of the oven and place in a blender along with the dissolved stock cube and fresh rosemary and blend. Add the almond milk.
- When the pasta is cooked. Drain and place back into the pot along with the butternut squash sauce and mix until the pasta is well coated and the sauce is piping hot.
- Plate up and serve with the optional grated cheese, sea salt or pepper on top.
