Pasta with Creamy Butternut Squash Sauce and Mushrooms

Had a slower work day FINALLY and decided to get a little fancy for lunch. Fresh sage with pasta is just unbeatable.



Source: Dishing Out Health | Serves: 4-6 | Time: 1+ hr


Changes: used Tubby Olive baklouti green chili olive oil instead of regular; used Explore Cuisine organic chickpea fusilli instead of spaghetti; didn't make brown butter; replaced parmesan with nutritional yeast


Ingredients

1 cup roasted butternut squash cubes

3/4 cup reduced fat coconut milk

2/3 cup vegetable broth

8 ounces chickpea fusili

2 tsp Tubby Olive baklouti green chili olive oil

8 ounces baby bella #mushrooms roughly chopped

3 cloves garlic minced

1/4 tsp salt

1/4 cup finely chopped fresh sage

1/4 cup nutritional yeast


Instructions

Preheat oven to 450 degrees F. Slice butternut squash lengthwise and lightly coat flesh with olive oil and a pinch of sea salt. Roast for 35-40 minutes, until tender. Set aside to cool until able to handle. Add the squash along with coconut milk and vegetable broth to a Vitamix or Ninja Bullet and blend until smooth.


As the squash cools, cook pasta according to package instructions until al dente. While pasta cooks, heat 2 tsp olive oil in a large skillet over medium heat. Add mushrooms and cook until tender, 3-4 minutes. Add garlic and sage and cook until aromatic, ~1 minute. Pour sauce into skillet and toss to combine. Add pasta and combine. Enjoy!

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