This pasta dish is the perfect comfort food! The sauce is made with a few simple ingredients and takes just minutes to make. This is a great recipe to add to your regular rotation. Trust me, your family will love it!
Prepare Garlic: If using a whole garlic head, slice off the top to expose the cloves. Wrap it in aluminum foil with a tablespoon of vegan butter and a pinch of salt. If using cloves, wrap them similarly.
Season Squash: Arrange diced butternut squash on the baking sheet. Add melted vegan butter (or olive oil), three thyme sprigs, and a sprinkle of salt.
Roast: Place both the butternut squash and the wrapped garlic in the oven. Roast for about 30 minutes or until the squash is tender.
Sauté Leeks: In a pan, sauté sliced leeks with a tablespoon of vegan butter and the remaining sprig of thyme, over medium heat. Cook until the butter is infused with the flavors. Then, remove from heat.
Cook Pasta: Follow the package instructions to cook the pasta in salted boiling water. Remember to save one cup of the pasta water for blending.
Blend Sauce: In a blender, combine one cup of roasted butternut squash, peeled garlic cloves, sautéed leeks, reserved pasta water, raw cashews, nutritional yeast, lemon juice, thyme leaves (stems removed), and salt. Blend until creamy. Add more pasta water if needed to achieve a creamy but not too runny consistency.
Combine: Drain the pasta and return it to the pot. Add in the green peas. Pour the butternut squash sauce over the pasta. Stir well. If the sauce is too thick, loosen it with some reserved pasta water.
Season: Finish with a pinch of sea salt and freshly grated nutmeg for flavor. Enjoy your delicious roasted butternut squash pasta sauce!
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Notes
Nutritional Yeast Tip:Nutritional yeast comes in various brands, with some being more potent than others. If you find your brand too strong, start with half the recommended amount and adjust to taste as necessary.