Happy Monday, friends!
2018 had quite the bumpy start with Sophie’s flu, which was soon followed by the gigantic “bomb cyclone” blizzard that hit the whole east coast. Where we live, in the northern part of the Boston metro area, we got 15 inches of snow in one day (!!!) and we’ve been experiencing super cold, subzero temps since. I really love snow and winter until about January 1st….then I start to think that moving to California or Arizona sounds really nice! Haha.
Come cold weather, though, comes cozy foods! And who doesn’t love cozy food? Lately I’ve been obsessed with butternut squash and this pasta has been on repeat! After I posted this photo of my butternut squash pasta on Instagram several weeks ago, I had several requests to put the recipe on my blog! So here we are 🙂
Though some describe it as a vegan mac and cheese, I’m super hesitant to say that because I don’t think a pasta without cheese could ever actually taste like it has cheese in it…you know? Haha. They look similar but taste very different. This butternut squash pasta is super healthy, creamy, slightly sweet, savory, and so easy to whip together. I love to use Banza’s chickpea pasta for the noodles (which are naturally gluten free, if that’s what you need!), but feel free to use whatever noodles you’d like! Additionally, to keep this meal plant-based, be sure to use vegetable broth.
- 8 oz pasta of choice, gluten-free if necessary
- 4 cups cubed butternut squash, steamed or roasted until soft
- ¼ c diced onion
- 1 T minced garlic
- 1 t olive oil
- 3-4 T nutritional yeast, to taste
- ¼ c vegetable or chicken broth
- salt & pepper, to taste
- Prepare pasta according to package directions. Set aside.
- In a saute pan on medium heat, add oil, followed by the onion and garlic. Saute until fragrant and the onions are translucent.
- To a blender, add squash, onion & garlic mixture, nutritional yeast, and broth. Blend until smooth. Season with salt and pepper.
- Pour the sauce over the noodles, stir to combine, and serve immediately.