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Butternut Squash Pasta

Name: Butternut Squash Pasta
Ingredients: 2 cups pasta of choice; 2 cups butternut squash, peeled and cubed; 1 medium carrot, peeled and chopped; 1/4 cup nutritional yeast; 1 cup plant based milk; 1/2 tsp salt, or to taste; 1 tbsp apple cider vinegar; 1 tsp paprika; 1 tsp cumin; 1 tbsp tomato paste; 2 tsp olive oil; 2 tsp olive oil; 1 cup mushrooms, chopped; 1 tbsp tamari

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Vegan Recipes | Plant Based

548 recipes

Ingredients

2 cups pasta of choice
2 cups butternut squash, peeled and cubed
1 medium carrot, peeled and chopped
1/4 cup nutritional yeast
1 cup plant based milk
1/2 tsp salt, or to taste
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp cumin
1 tbsp tomato paste
2 tsp olive oil
2 tsp olive oil
1 cup mushrooms, chopped
1 tbsp tamari

Preparation

Cook the pasta according to packaging instructions, but for around 1-2 minutes less
At the same time, cook the butternut squash and carrot until fully softened, which usually takes around 15 minutes
Drain and rinse the squash and carrot
Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste
Blend until smooth
Heat the olive oil in a large non-stick frying pan
Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms shrink down and soften
Add the sauce and the pasta to the frying pan
Stir for a couple minutes to combine
Serve immediately with garnishes of your choice