When the climate turns colder, I crave cozy, warming recipes. And of all of the consolation meals on the market, nothing hits the spot fairly like a full bowl of pasta smothered in a creamy sauce. In relation to pasta recipes, the choices are really infinite. From the kind of noodles to the plethora of sauces to all the various toppings you’ll be able to strive—pasta is the perfect. It’s additionally fast, reasonably priced, and feeds the entire crew. What’s to not love? (Reply: nothing.)
The true query is, why aren’t we making pasta each evening? Critically—I’ve thrown all care and concern for the previously-vilified carbohydrates out the window and am turning to consolation with zero regrets. However in fact, piles of wealthy, heavy pasta can begin to not really feel so nice whenever you’re in your third serving. (Or having fun with it for the third evening in a row.) That’s why I’ve been tinkering away within the kitchen, concocting more healthy variations of a few of my favourite, traditional indulgences. And this creamy vegan butternut squash pasta is perhaps my favourite healthy comfort food this fall and winter. Put together your self for main deliciousness forward.
The Inspiration Behind This Vegan Butternut Squash Pasta
This vegan butternut squash pasta sauce recipe is inspired by my favorite pasta that I used to order at our neighborhood Italian joint. It was pretty much grown-up mac ‘n cheese. Picture a decadently cheesy sauce over soft, angel hair noodles. This version is a healthier take and earns bonus points for being both gluten and dairy-free. (Bonus: it’s so easy to prep.) It’s healthy enough to eat as often as you’d like without feeling weighed down from your pasta bender.
The Best Gluten-Free Pasta
For this recipe, I chose Banza angel hair chickpea noodles as the base. Out of all the grain-free pasta I’ve tried, this one wins in terms of texture and nutrition. These noodles are loaded with protein and fiber from chickpeas and are unbelievably satisfying. I’ve also found the brand’s penne noodles to be a win for this recipe. It’s safe to say that whatever type of noodle you have on hand should work just fine.
How to Create a Creamy Plant-Based Pasta Sauce
When I embarked on a mission to uncover the perfect dairy-free pasta sauce, I immediately turned to cashews. They have the ability to make anything creamy and rich without overpowering the flavor. When combined with the butternut squash sauce and dairy-free creamer, you get a delicious, rich base that’s smooth and buttery.
The “cheesiness” of the sauce is enhanced by the nutritional yeast and chickpea miso. Garlic adds an extra punch, and the vegetable broth helps it all blend into a smooth, velvety mixture that’s perfectly primed for coating the pasta. Make sure to save about a cup of pasta water before draining your pasta. This helps to help coat the noodles when you begin stirring in the sauce.
Choosing Your Pasta Toppings
So now let’s talk about the unsung heroes of pasta: the edible accessories we call toppings. While I’m all about garnishes, it’s possible to go overboard and take away from the actual dish. In this recipe, we have a combination of crispy bacon bits, fried sage leaves, shaved vegan parmesan, and red pepper flakes to round it all out.
This recipe makes a little bit of extra sauce which is great to store in the fridge as a go-to melted cheese substitute. It’s a little bit sweeter but is perfect with tacos, nachos, and more. The pasta is best served immediately and enjoyed warm. Time to dig in!
Description
This creamy butternut squash pasta is the lightened-up model of your favourite consolation meals dish. It’s gluten- and dairy-free—and naturally, scrumptious!
- 12 ounces chickpea pasta (I used Banza)
- 8 ounces bacon
- 2 tablespoons olive oil
- 2 heaping cups butternut squash, cubed
- 1/2 cup uncooked cashews
- 3 garlic cloves
- 1/3 cup vegetable broth
- 1/4 cup Nut Pods dairy-free creamer (unflavored)
- 2 tablespoons chickpea miso
- 1 tablespoon dietary yeast
- Handful of contemporary sage leaves
- Salt
- Floor black pepper
- Non-obligatory toppings: pink pepper flakes or vegan parmesan (I take advantage of Violife)
- Preheat oven to 425 F. Minimize the butternut squash into cubes and drizzle with 1 tablespoon olive oil. Sprinkle with salt and pepper and switch to a parchment paper-lined baking sheet. Roast for 35 minutes or till golden brown.
- In the meantime, add bacon strips to a foil-lined baking sheet and bake till crispy, about quarter-hour. Switch to a paper towel and put aside.
- Add 2 cups of cooked squash, 1/2 cup cashews, garlic cloves, vegetable broth, creamer, chickpea miso, dietary yeast, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a blender. Add extra vegetable broth as wanted and mix till creamy. Add salt and pepper to style.
- Add pasta of option to boiling water and prepare dinner in keeping with bundle directions. Whereas the pasta is cooking, switch your bacon strips to a bowl and break them up into small items utilizing your fist. As soon as the pasta is cooked, drain the pasta in a colander however go away behind 1 cup of pasta water within the pot.
- Return the pasta to the pot with the pasta water and steadily pour within the sauce to coat the pasta (you’ll possible have additional). As soon as the pasta is creamy and fully coated with sauce, sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper to style.
- Warmth oil in a small pan over medium-high warmth. As soon as scorching, add the sage leaves and fry till crispy. Switch to a plate lined with paper towels and sprinkle with salt. As soon as cooled, scoop the pasta into bowls and prime with the fried sage leaves and bacon bits.
- Non-obligatory: High with shaved vegan parmesan and pink pepper flakes. Serve heat and revel in!
This publish was initially printed on December 6, 2020, and has since been up to date.
