Butternut Squash Pasta with Thyme and Fried Sage
This butternut squash pasta is creamy and delicious and the perfect dish to make this fall. With a touch of cinnamon and a hint of garlic, these yummy noodles just might be your new favorite!
Equipment
- High-Speed Blender
Ingredients
- 16 Ounces Rotini Pasta
- 2 Cups Butternut Squash Cubed
- 1 Cup Cashews
- 2 Garlic Cloves
- 1 ½ Cups Vegetable Broth
- ⅓ Cup Nutritional Yeast
- 1 tablespoon Maple Syrup
- 1 teaspoon Sea Salt
- ¼ teaspoon Cinnamon
- ¼ teaspoon Black Pepper
- 1 teaspoon White Miso Optional
- Fresh Thyme Optional
- Fresh Sage Optional
Instructions
- Cook pasta according to package
- Bring a pot of water to a boil. Add butternut squash, cashews, and garlic cloves to boiling water and cook for about 8-10 minutes, depending on size of cubes
- Once squash is fork tender, drain and let cool slightly
- Add boiled squash, cashews, garlic cloves, vegetable broth, nutritional yeast, maple syrup, cinnamon, salt, pepper, miso, and a little thyme (optional) to a high-speed blender and blend on high until super creamy (about 1-2 minutes in a Vitamix).
- Pour sauce over pasta and stir to combine
Fried Sage (Optional)
- Heat about 1 tablespoon of olive oil in a small skillet over medium-high heat
- Once hot, add sage leaves and cook for only about 10-15 seconds each. Just long enough to crisp slightly without browning
Nutrition
Calories: 443kcalCarbohydrates: 73gProtein: 16gFat: 11gSaturated Fat: 2gSodium: 593mgPotassium: 531mgFiber: 5gSugar: 7gVitamin A: 5065IUVitamin C: 10mgCalcium: 52mgIron: 3mg
Tried this recipe?Tag me @mnveghead