Creamy Butternut Squash Pasta
Servings
4
Prep Time
10
Cook Time
40
About This Recipe
Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.
Ingredients
½ small butternut squash, halved vertically and seeded
Sea salt and freshly ground black pepper
2 shallots, coarsely chopped (⅔ cup)
3 garlic cloves, unpeeled
¾ cup water
½ cup raw cashews
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon nutritional yeast
1 tablespoon balsamic vinegar
10 fresh sage leaves
1 tablespoon fresh thyme leaves, plus more for garnish
340 grams rotini pasta
Sautéed broccoli, for serving, optional
Instructions
Preheat the oven to 220°C and line a baking sheet with parchment paper.
Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut side down on the baking sheet. Wrap the shallots and garlic cloves in foil with olive oil and salt and place on the baking sheet.
Roast for 30 minutes, or until the squash is soft.
Measure 1 cup of the roasted squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of pepper. Blend until creamy.
Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
Drain the pasta and return to the pot. Stir in the sauce, adding 125 to 250 mL of the reserved pasta water to loosen the sauce and coat the pasta.
Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.