A creamy plant based pasta sauce full of delicious fall flavors.
Course Main Course
Cuisine American
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Total Time 1 hourhour
Servings 4
Author Ayla O'Neill
Ingredients
1Medium Butternut SquashPeeled and Cubed
1TbspOlive Oil1/2 tbsp for squash, 1/2 tbsp for onion
Salt
Pepper
½Yellow OnionDiced
2Garlic ClovesMinced
10Sage Leaves
2CupsVegetable Broth
1TbspLemon Juice
⅛TspNutmeg
½TspSaltOr to taste
1TspNutritional YeastOptional - Adds a little bit of a "cheesy" flavor
PastaI used rigatoni which worked beautifully
Instructions
Preheat oven to 400 F
Toss cubed (approximately one inch cubes) butternut squash in 1/2 tbsp of olive oil and a pinch of salt and pepper. Spread into even layer on baking sheet.
Bake butternut squash for 30 minutes. Stir halfway through. When they are done they will be soft and beginning to brown.
In a skillet add remaining 1/2 tbsp of olive oil, diced onion, garlic, and sage. Cook on medium heat until onion is translucent and garlic and sage becomes fragrant, stirring occasionally
In the meantime, bring a large pot of water to boil. Cook pasta al dente according to pasta package directions.
Add onion mixture, butternut squash, vegetable broth, lemon juice, nutmeg, and nutritional yeast to Vitamix or other high powered blender. Blend until smooth.