We are slowly starting to resurface after 4 days in Portland. Anyone else living in pants with an elastic waistband? Lots of yummy food, wine, cocktails, and family time has left us feeling both happy and exhausted at the same time. Tis the season I guess!
Since we have been eating our body weight in turkey, mashed potatoes, stuffing, and gravy I thought a lighter meal was in order. Okay, so pasta isn’t necessarily light but this creamy butternut squash sauce is actually healthy and is hands down one of the best sauces I have made! Oh yeah, and it’s vegan. Don’t tell Taylor!
This pasta is festive and pairs well with a side of roasted brussels sprouts. It tastes like comfort food without all the extra butter and cream. (And right now the last thing I need more of is butter and cream!) Do yourself a favor and run to the store and buy all the ingredients. It’s worth it!
Creamy butternut squash pasta (serves 4) inspired by Post Punk Kitchen
For the sauce:
1/2 cup raw cashews, soaked in water for at least two hours
1 1/2 cup vegetable broth
1 1/2 cups roasted butternut squash cubes
2 tbs mellow white miso
2 tbs nutritional yeast
juice from half a lemon
1 cup of reserved pasta water (only if sauce is too thick)
black pepper to taste
For the pasta:
one bag of your favorite pasta
1 tbs olive oil
1 medium yellow onion, finely chopped
4 cloves of garlic, minced
1 tsp dried sage
3/4 cup dry white wine
salt and pepper to taste
Peel, seed, and cube your butternut squash (1/4 inch cubes.) Place on an oiled baking sheet and roast in a 400 degree oven for 20-25 minutes or until fork tender. Turn once during the cooking process. Set aside.
Bring a salted pot of water to a boil and add pasta. Cook according to package directions. Reserve 1 cup of pasta water.
Meanwhile drain your cashews and place them in a food processor with the veggie stock. Blend until smooth. Add the roasted squash, miso, nutritional yeast, and lemon juice. Blend until smooth.
While the sauce is blending start your onions. Saute onion over medium heat with a little olive oil. Cook for about 5 minutes. Add the garlic, sage, salt and pepper. Cook for about 3 more minutes. Add the wine. Bring to a boil. Reduce heat and simmer until wine cooks down a bit. Turn heat to low and add butternut squash sauce. Mix well. Add cooked pasta and stir until everything is well combined. If the sauce is too thick add the reserved pasta water.
I hope you all enjoy this meal as much as we did. I went back for seconds and Taylor went back for thirds. He still has no idea this was vegan!