The ultimate creamy pasta sauce with a hidden veggie: butternut. It gives the sauce a perfectly subtle sweet flavor. Comfort food at it best!
Prep time: 35 min
Servings: 2
Ingredients
350 grams of butternut squash
75 grams of cashews
250 ml of unsweetened almond milk
4-6 tbsp of nutritional yeast
1 tsp of garlic powder
1 tsp of onion powder
1/2 tsp of smoked paprika powder
1/4 tsp of turmeric powder
1 tbsp of veggie bouillon paste
Salt and pepper to taste
300 grams of fresh spinach
240 grams of pasta of choice
3 tbsp of toasted pine nuts
Instructions
Chop the butternut sqaush into large chunks and roast in the oven on 200 degrees Celsius for 25 minutes
Soak the cashews in hot water until softened
In the meantime cook the pasta in salted water until al dente and drain
Add the roasted butternut chunks, soaked cashews, almond milk, spices, nutritional yeast and bouillon to a high-speed blender and blend until smooth. Add salt and pepper to taste.
Pour the sauce over the cooked pasta
Sautée the spinach in a pan until whilted and stir it in the pasta
