Cozy Creamy Butternut Squash Pasta (Print Version)
# Ingredients:
→ Main Ingredients
01 -
½ a small butternut squash, sliced lengthwise and seeds removed
02 -
12 oz rotini noodles
→ Herbs & Aromatics
03 -
About 10 sage leaves, fresh
04 -
3 garlic cloves, don’t peel them
05 -
Around 2 shallots, roughly chopped (equals ⅔ cup)
06 -
1 tablespoon fresh thyme (leave extra to top it off)
→ For the Sauce
07 -
A generous ½ cup of uncooked cashews
08 -
About ¾ cup of water
09 -
1 tbsp of balsamic vinegar
10 -
1 tbsp of nutritional yeast
11 -
2 tbsp of extra-virgin olive oil (and add some more to drizzle later)
12 -
Salt from the sea and freshly ground black pepper
# Instructions:
01 -
Set the oven to 425°F, and lay some parchment paper on a baking tray.
02 -
Brush olive oil over the squash, sprinkle it with salt and pepper, then place it face down on the tray. Wrap the garlic and shallots with a drizzle of olive oil and a little salt in foil, and set that bundle on the same tray. Roast it all for 30 minutes until the squash is nice and soft.
03 -
Scoop 1 cup of the cooked squash into a blender and mix it with the roasted shallot, peeled garlic, cashews, water, olive oil, balsamic vinegar, thyme, sage, ¾ tsp of salt, and a few twists of black pepper until velvety smooth.
04 -
Cook the rotini in boiling salted water following the instructions on the box. Make sure to save 1 cup of the water before draining!
05 -
Toss the cooked pasta back into the empty pot. Pour the sauce over it, and stir in half to one cup of the saved pasta water until it’s the texture you prefer. Add ¼ to ½ tsp of salt, sprinkle with thyme and black pepper, and serve! Add sautéed broccoli for a nice side, if you'd like.
# Notes:
01 -
Warm up with this autumn-inspired pasta! Roasted butternut squash blended with fresh herbs makes a smooth, creamy sauce that’s just right for a comforting dinner.