Cheesy Buttercup Squash Tortiglioni
Ingredients
- 500g tortiglioni or pasta of choice
- 1 buttercup squash, halved and seeds removed
- 1/4 cup nutritional yeast
- 1/4 teaspoon nutmeg
- 1/2 teaspoon garlic powder
- pinch cayenne (optional)
- oat milk, as necessary for thinning sauce
- 1 red onion
- 1 bell pepper
- 4 handfuls spinach
- 3 tablespoons vegan butter, divided
- salt and pepper, to taste
Preparation
Brush squash with 1 tablespoon melted vegan butter and season. Roast in a preheated oven at 400 degrees for 45 minutes until soft and cooked.
Scoop out the flesh and add to a high-speed blender with nutritional yeast, nutmeg, garlic powder, cayenne, and a generous pinch of salt and pepper.
Add oat milk a little at a time and blend until smooth. Add more oat milk as necessary to thin the sauce.
Cook pasta in a pot of boiling salted water until nearly cooked.
In a frying pan, cook the vegetables in vegan butter and season. Add spinach last and cook until just wilted.
Drain the pasta and reserve a little cooking water.
Add the pasta and sauce to the pan with the vegetables and stir to coat. Cook for a minute or two until everything is hot.
Top with more nutritional yeast and enjoy.
