Cooked - Butternut Squash Pasta

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Butternut Squash Pasta

2.0

8 oz rigatoni (or other short pasta)

1 cup pasta water, reserved

1 lb frozen cubed butternut squash (See note if using fresh butternut squash)

½ cup almond milk (or other neutral milk)

2 tablespoons olive oil

½ cup nutritional yeast/Parmesan cheese

1 teaspoon onion powder

¾ teaspoon garlic powder

1 teaspoon smoked paprika

1 teaspoon salt

½ teaspoon ground black pepper

Cook the pasta according to package directions, reserving 1 cup of pasta water before draining the pasta.
Steam the squash according to the package directions until the squash is very soft.
Transfer to a blender and add the olive oil, onion powder, garlic powder, smoked paprika, almond milk, nutritional yeast, salt and pepper.
Add the reserved pasta water, starting with ½ cup of water, and blend. For a thinner sauce, continue to add pasta water until you reach your desired consistency.
Toss with the pasta and serve immediately. For extra cheesy flavor sprinkle additional nutritional yeast on top.

Course🍽️Main Course

Diets🌱Vegan...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 20m

Created 23 weeks ago

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