My new favorite pasta for fall! Creamy and full of flavor this is sure to fill you up on those cozy fall nights!

I love the flavor of roasted butternut squash! Blended with garlic and almond milk this is creamy and oh so filling and tasty! Fresh herbs and creamy cashews make it even better!

RECIPE

Fall Pasta with Butternut Squash 

GF/Plant-based

INGREDIENTS:

1 butternut squash ( peeled and cubed) 

2 1/2 cups almond milk ( unsweetened)

1 cup raw cashews ( soaked overnight) ( if not wanting to use cashews use 1/2 block regular or silken tofu instead) 

6-8 cloves of garlic ( minced) 

1 shallot ( sliced) 

1 tsp cinnamon 

1 tsp nutmeg 

1tsp chili powder 

1 tbs smoked paprika 

1 tbs onion powder 

1.5 Tbs diced fresh thyme ( plus more to garnish) 

1.5 Tbs diced fresh rosemary ( plus more to garnish) 

1/2 cup chopped Kalamata olives 

Salt to taste

1 12 oz box gluten free pasta
2 Tbs plant based butter 

DIRECTIONS:

1.Preheat oven to 400 

2.Cook pasta as directed and set aside

3.Sauté shallots and set aside.

4.In a medium saucepan sauté butter ( I use earth balance) and add thyme and rosemary. Add almond milk, spices, and garlic. Let simmer

5.Line sheet pan with foil. Toss squash in olive oil and salt before placing on pan in single layer. 

6.Roast for about 30 minutes until browning. 

7.In a high powered blender blend cashews in 1 cup of water until smooth ( if not using cashews blend 1/2 block of tofu with 1 cup of water) 

8.Add roasted cashews into sauce pan along with roasted butternut squash. Mix well. Blend until smooth with immersion blender or in high powered blender. If sauce is too thick add a little bit of almond milk. 

9.Mix pasta with sauce and add Kalamata olives. Top with shallots and garnish of herbs. 

* optional: Add shredded plant based parmesan such as the one from VioLife 

PIN FOR LATER