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Description
A creamy vegan pasta dish made with roasted butternut squash, perfect for a comforting meal.
Ingredients
Scale
- 2 cups diced butternut squash
- 8 oz pasta of your choice
- 1 tbsp olive oil
- 1/2 cup coconut milk
- 2 cloves garlic, minced
- 1/4 tsp nutmeg
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash with olive oil, salt, and pepper. Roast for 25 minutes.
- Cook pasta according to package instructions. Drain and set aside.
- In a blender, combine roasted squash, coconut milk, garlic, and nutmeg. Blend until smooth.
- Pour the sauce over the cooked pasta and stir well.
- Garnish with fresh parsley and serve warm.
Notes
- Use gluten-free pasta if needed.
- Adjust coconut milk for desired creaminess.
- Add red pepper flakes for a spicy kick.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Main Dish
- Method: Roasting, Blending
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg