Creamy Butternut Squash Pasta

Creamy Butternut Squash Pasta

from loveandlemons.com
50 min

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
  • 12 ounces rotini pasta
  • Sauteed broccoli, for serving, optional

Directions

  1. 1

    Preheat the oven to 425°F and line a baking sheet with parchment paper.

  2. 2

    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 a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes, or until the squash is soft.

  3. 3

    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.

  4. 4

    Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.

  5. 5

    Drain the pasta and return to the pot. Stir in the sauce, adding ½ to 1 cup 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.