Butternut Squash Creamy Pasta (Print Version)
# Ingredients:
→ Staple Components
01 -
12 ounces of rotini noodles
02 -
½ small butternut squash, seeds removed, cut in half lengthwise
→ Flavors & Seasonings
03 -
10 sage leaves, fresh
04 -
3 garlic cloves, skins on
05 -
Two large shallots, roughly chopped (about ⅔ cup)
06 -
1 tablespoon fresh thyme leaves, with extra for topping
→ Creamy Sauce Mix
07 -
2 tablespoons of extra-virgin olive oil, plus a little extra for finishing touches
08 -
A half-cup of uncooked cashews
09 -
¾ cup plain water
10 -
A tablespoon of tangy balsamic vinegar
11 -
1 tablespoon of nutritional yeast
12 -
Freshly cracked black pepper and sea salt
# Instructions:
01 -
Set your oven to 425°F. Lay parchment paper over a baking sheet so nothing sticks.
02 -
Take the squash, drizzle it with olive oil, sprinkle on some salt and pepper, and lay it cut-side down on the sheet. Wrap the garlic cloves and shallots in foil with a sprinkle of salt and a touch of olive oil, and put it all on the same tray. Bake for half an hour, or until the squash softens easily.
03 -
Scoop out one cup of roasted squash flesh and toss it in the blender with peeled roasted garlic, the shallots, water, cashews, olive oil, sage, thyme, nutritional yeast, salt, and a few grinds of pepper. Blitz until it's super creamy and smooth.
04 -
Cook the rotini in salted water according to the package’s instructions. Make sure to keep a cup of the pasta water before draining it!
05 -
Put the noodles back into the pot, stir in the sauce, and add roughly ½ to 1 cup of that reserved pasta water to get the consistency where you want it. Sprinkle with ¼ to ½ teaspoon of salt, top with thyme and black pepper, and pair with sautéed broccoli if you'd like.
# Notes:
01 -
This comforting pasta dish features roasted butternut squash turned into a smooth herb-infused sauce. Great for cozy nights!