Honestly, life doesn’t get better than this pasta dish. It fills you up without weighing you down, lifts your spirits without making you feel guilty and even packs a serving of vegetables.
The recipe might sound hard but it’s honestly the easiest. For a quick hack, buy frozen butternut squash, steam it (or microwave it if you’re really lazy/pressed for time), and then throw it in the food processor with all of the other sauce ingredients. (This is what I usually do).
2 cups peeled and diced butternut squash (can also use frozen)
1/4 cup unsweetened (NOT vanilla) almond milk
2 tbsp extra virgin olive oil
1 tsp onion powder
1/2 tsp garlic powder
1 or 1 1/2 tsp sea salt
4 tbsp nutritional yeast
1 tbsp lemon juice
1 package gluten-free pasta of your choice
Fresh parsley for garnish (optional)
Steam the butternut squash for about 10 minutes or until it’s soft. You can also boil or roast it.
Cook the pasta according to package directions while cooking the squash
Place the steamed squash in a blender with the rest of the ingredients (except the pasta and parsley) and blend until smooth.
*Taste test* – you can always add more garlic or salt to your sauce according to your preference. More nutritional yeast will make it taste “cheesier.” I also like to add some smoked paprika for a kick, or buffalo sauce for buffalo mac and cheese
Mix the pasta and the sauce in the pot.
If you reheat, you might need to add a little more milk since the sauce thickens after you refrigerate it.