Vegan Garlic Butternut Squash Pasta
Ingredients
- 1 butternut squash (or your favorite pumpkin), halved and seeds removed
- 1 head of garlic
- Drizzle of oil, for roasting
- 2 cups water or plant-based milk
- Salt, to taste
- 2 teaspoons paprika
- 1 teaspoon chili powder
- Juice of 1/2 lemon
- 375 grams pasta of choice
Preparation
Preheat the oven to 350°F
Place the halved butternut squash on a baking tray, cut side up
Cut the top off the head of garlic to expose the cloves slightly, drizzle with oil, then wrap in aluminum foil
Place wrapped garlic on the baking tray with the squash
Drizzle squash with a bit of oil, ensuring the flesh is lightly coated
Roast squash and wrapped garlic in the preheated oven for about 25 minutes or until the squash is tender and easily pierced with a fork
Once done, remove from the oven and allow them to cool for a few minutes
Scoop out the squash flesh into a blender. Squeeze the roasted garlic cloves into the blender as well. Add water or plant-based milk, salt to taste, paprika, chili powder, and lemon juice
Blend the mixture until smooth, adding more liquid if needed
In a large pot, bring salted water to a boil. Cook the pasta according to the package instructions until it’s al dente. Before draining the pasta, reserve about a cup of pasta water
Drain the cooked pasta and return it to the pot
Pour the prepared squash sauce over the pasta, adding a splash of the reserved pasta water to adjust the consistency as desired
Mix thoroughly to ensure the pasta is evenly coated with the sauce
Plate the creamy roasted butternut squash pasta, garnishing with fresh herbs or a sprinkle of grated cheese, if desired
Tips
When cooked, squash has a creamy texture that is ideal for dairy-free pasta sauces
