luxurious butternut squash pasta
It may not be fall yet, but this pasta is perfect for the upcoming season. Rich and creamy, yet completely plant based, this pasta is sure to please everyone at the table. This recipe is for 2 as a main course, or 4 as a side dish. I've made it with chickpea pasta and regular varieties of pasta and it's always a hit.
First, you'll need to coat your squash and garlic with EVOO, salt, pepper, paprika, and red chili flakes for a little kick.
Roast it at 425° for 20 minutes until tender. I used pre-cut butternut squash, but if you're using a fresh one, it may need a bit more time to get tender.
While the squash is roasting, caramelize your yellow onion in margarine or EVOO.
They should be browned, translucent, and crispy. Now, it's your call on whether you want to blend the caramelized onions in with the squash or if you want to leave them out of the blending process and incorporate them into the sauce whole. I opted for blending them in, but next time I'm going to leave them out of the blending process to add more texture to the dish. Either way, the flavor is the same.
Your caramelized onions should look like this...yum. Add everything to your blender (omit onions if you prefer) and add an unsweetened plant based milk or cream to thin it out. I think I ended up adding around 1/3 cup of plant based cream and milk. I used the Califa Farms unsweetened coconut creamer and the Whole Foods 365 unsweetened almond milk. Later in the process, I also added pasta water to eye.
My sauce looked like this straight from the blender. A bit too thick, hence why I added the pasta water.
After this your pasta sauce is done! Just boil any pasta you'd like. I've had it with Banza pasta and it was super good. No matter what variety of pasta you choose, this sauce coats each noodle and is so satisfying. For this amount of sauce we used 8oz of pasta.
Here it is pictured with Banza chickpea shells.
Author: Tori Cannella
Prep time: 10
Cook time: 30
Total time: 40 minutes
Yield: 2 servings
Diet: Plant Based
12 oz. butternut squash
1/2 yellow onion
3 cloves of garlic
4 tbsp extra virgin olive oil
red chili flakes
For the Sauce:
Preheat oven to 425°, add squash and garlic to a pan. Drizzle olive oil and spices over top. Massage into vegetables by hand. Roast for 20-25 minutes. Add 2tbsp of olive oil to another pan over the stove and caramelize the yellow onion (approx. 8 mins) on medium-high heat.
Add roasted squash to your blender and 1/6 cup of any plant based creamer or milk. Keep an eye on the consistency and keep adding liquid to make the sauce as thick or thinned out as you wish. Once blended to preference, add sauce back to pan with onions and stir over low heat. Add pasta water if desired, to thin out sauce.
For the Pasta:
Boil 8oz of your pasta over high heat for 9-11 minutes. If using gluten free pasta like Banza, only boil for 8-10 minutes. Make sure to salt your water before adding the noodles to the boiling water. Strain and add the butternut sauce.
I hope you love this recipe as much as I do! It's a whole foods focused dish that is completely plant based and irresistible. Leave a comment if you try this out!