Creamy Vegan Butternut Squash Pasta
Serves 4
15 mins prep
35 mins cook
50 mins total
This creamy butternut squash pasta is vegan, so easy and uses a special ingredient that cuts the overall fat. But the flavor is still unreal!
2 servings
To serve:
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Preheat the oven to 450 F/ 230 C
Mix the squash, shallots and garlic with ½ teaspoon of the salt and oil if using.
Put the mixture on a parchment lined cookie sheet.
Bake for 35 minutes until the squash is cooked and brown on the edges.
Meanwhile, cook the pasta according to package directions.
When the butternut squash is done, add to a blender with the broth, cashew and vinegar.
Blend until smooth. Add more salt as you prefer.
Serve mixed with pasta and thyme or parmesan!
