Butternut Squash Mac

配料

16 oz brown rice pasta

3 cups cubed butternut squash

3 tbsp olive oil

4 cloves garlic, smashed and peeled

1/2 tsp dried rosemary

1/4 tsp dried sage

Salt and pepper, to taste

1 cup raw cashews, soaked in hot water and drained

2 tbsp nutritional yeast

1/2 tbsp apple cider vinegar

1/2 cup low sodium vegetable broth

1 cup reserved pasta water, more as needed

步骤

1. Preheat oven to 400F and line a large baking sheet with parchment paper

2. Toss the butternut squash and garlic with the olive oil, rosemary, sage, and salt and pepper. Roast for 30-35 minutes, until soft and caramelized.

3. Allow squash to cool for a bit while you cook your pasta according to box directions. Rinse pasta after draining.

4. In your blender, add your roasted butternut squash mixture with remaining ingredients, plus more salt and paper to taste. Blend for 1-2 minutes to create a super smooth sauce. Add to a skillet over low heat with your pasta and mix. Once sauce is heated through, remove from heat and enjoy.