👩🏻‍🍳 Instructions

• Prepare the Pasta:

  • Cook the pasta according to package instructions in salted water. Drain and set aside.
    

• Roast the Butternut Squash:

  • Preheat your oven to 400°F (200°C).
  • Toss the cubed butternut squash with 1 tbsp of olive oil, salt, and pepper.
  • Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.

• Sauté the Aromatics:

  • In a large pan, heat 1 tbsp of olive oil over medium heat.
  • Add the chopped onion and sauté until soft and translucent (about 5 minutes).
  • Add the minced garlic and cook for another minute, until fragrant.
  •  

• Blend the Sauce:

  • Transfer the roasted butternut squash, sautéed onions, garlic, vegetable broth, almond milk, nutritional yeast, smoked paprika, thyme, salt, and pepper to a blender.
  • Blend until smooth and creamy. Adjust seasoning if needed.

• Combine Pasta and Sauce:

  • Pour the butternut squash sauce back into the pan.
  • Add the cooked pasta and toss until the pasta is well coated.
  • Add lemon juice for a touch of brightness.

• Serve:

  • Plate the pasta and garnish with chopped parsley and vegan Parmesan, if desired.
  • Serve hot and enjoy!