Dairy Free Butternut Squash Pasta
Very into the pasta + veggies combo these days. Blame it on the pregnancy, or making up for the fact that I was afraid to eat pasta for like a solid 6 years, but I eat this all the time now! I LOVE a creamy pasta sauce. Never was a red sauce fan, and probably never will be. But give me anything that resembles mac & cheese and I’m all in.
Butternut squash is a perfect base for a creamy sauce. Roast it, blend it, and that’s about it! I buy pre-cut butternut squash 100% of the time. Like I don’t peel and chop that thing myself. Saves so much time. I added roasted asparagus this time, but you can ad any other veggie you want. Just roast it on the same pan as the butternut squash. xo
Dairy Free Butternut Squash Pasta
2020-05-08 11:15:42
Serves 3
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Ingredients
- 1 package of pre-cut butter squash
- olive oil
- 3-4 cloves of garlic, minced
- 1 cup of vegetable broth
- 1/4 cup of almond milk
- sea salt and pepper
- 1 box of pasta (I used Jovial Foods brown rice pasta)
Instructions
- preheat the oven to 400F
- drizzle the butternut squash (and whatever other veggie you are making) with olive oil and season with sea salt and pepper.
- Bake for about 20-25 minutes until fork tender.
- Sauté the garlic in a little oil until until lightly browned. set aside.
- Cook the pasta according to package directions
- Add the roasted butternut squash, garlic, vegetable broth, almond milk and a dash of seal salt and pepper to a blender or food processor and process until creamy. If too thick, add a little more broth.
- Taste test for more salt/pepper needed and mix into the pasta.
- Serve with the roasted veggie on the side or mixed in!
Spinach for Breakfast https://www.spinach4breakfast.com/