Description
A delightful and creamy vegan butternut squash pasta sauce that brings warmth and comfort to your table.
Ingredients
Scale
- 1 medium-sized Butternut Squash
- 3 cloves Garlic
- 2 tablespoons Olive Oil
- 1 cup Vegetable Broth
- 1/4 cup Nutritional Yeast
- Salt to taste
- Pepper to taste
- 2 tablespoons Fresh Sage or Thyme (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the butternut squash by slicing it in half and scooping out the seeds. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the squash for about 30-40 minutes until fork-tender.
- Roast the garlic wrapped in foil for the last 20 minutes of the squash roasting time.
- Blend the roasted squash and garlic with vegetable broth until smooth and creamy.
- Heat the blended sauce in a skillet over medium heat and stir in nutritional yeast.
- Serve over cooked pasta, garnished with fresh herbs and additional nutritional yeast if desired.
Notes
This sauce is versatile; use it on pasta, roasted vegetables, or pizza. It can be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting and Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 6g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Vegan, Butternut Squash, Pasta Sauce, Comfort Food, Easy Recipes