Butternut Squash Pasta
Ingredients:
- 1/2 butternut squash, halved and seeded
- 12 ounces rotini pasta
- 2 shallots, chopped
- Salt and pepper to taste
- 3/4 cup water
- 3 garlic cloves
- 1/2 cup cashews
- 2 Tablespoons olive oil
- 1 Tablespoon balsamic vinegar
- 1 Tablespoon nutritional yeast
- 1 Tablespoon thyme, fresh
Instructions:
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Drizzle the squash with olive oil, salt and pepper then place cut side down onto the lined baking sheet. Wrap the garlic and shallots in foil with olive oil and some salt and add to the same baking sheet. Roast for 30 minutes or until the squash becomes soft.
- Take 1 cup of the roasted squash with no skin and add it to a blender with the roasted garlic, shallots, olive oil, water, cashews, vinegar, nutritional yeast, thyme, sage3/4 teaspoon salt and pepper. Blend until creamy.
- Cook the pasta according to the directions in a pot of salted boiling water. Save 1 cup of pasta water.
- Drain the pasta and return to the pot. Stir in the butternut squash sauce and pasta water, season with a pinch of salt, pepper and top with a few thyme leaves.
- Serve and enjoy!