Name: Easy Plant-Based Butternut Squash Pasta
Ingredients: 1 medium butternut squash; 1 ½ cups unsweetened oat milk; 1 cup chopped yellow onion; 2 cloves garlic, finely chopped; 2 Tbsp apple cider vinegar; Dash of black pepper; Dash of cayenne pepper; ¼ cup nutritional yeast; 12 ounces cooked whole-grain pasta

Recipes » Main Dish » Easy Plant-Based Butternut Squash Pasta

By Jackie Lutze

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This creamy, cheesy butternut squash sauce is a fun new take on mac ‘n cheese! It is so easy to make, with just a few ingredients, and is so tasty you’ll be addicted.

Yield: Serves 6–8

Low Sugar Nut Free Soy Free

Ingredients

1 medium butternut squash
1 ½ cups unsweetened oat milk
1 cup chopped yellow onion
2 cloves garlic, finely chopped
2 Tbsp apple cider vinegar
Dash of black pepper
Dash of cayenne pepper
¼ cup nutritional yeast
12 ounces cooked whole-grain pasta

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Preheat oven to 375 degrees F.
2. Roast the butternut squash: halve the squash lengthwise, and bake for about 45 minutes. Ensure the squash is very tender.
3. Scoop out 2 cups of the cooked squash and add it to a blender with the oat milk. Blend until creamy.
4. In a heated skillet, sauté the onions and garlic. Add a little water if they begin to stick.
5. Add the squash mix, apple cider vinegar, black pepper, cayenne pepper, and nutritional yeast to the skillet. Stir until combined completely.
6. Pour over cooked pasta and enjoy!