Butternut Squash Pasta
Butternut Squash Pasta
One of the best things about being an ACE -Certified Fitness Professional is our monthly magazine.
In addition to great fit tips we get awesome recipe ideas.
Most months, I forget to test them out in my own kitchen.
This month? I was on it!
I love butternut squash and being of Italian descent, I also love pasta, so I couldn’t turn down this month’s recipe for Butternut Squash Pasta.
Today’s recipe is modified from Julieanna Heaver‘s original. If you’re looking for a cookbook that combines “the best of the Mediterranean and vegan diets” check out her The Vegiterranean Diet Cookbook HERE.
Here’s what you need to serve 4-6:
1 1/2 cup chopped butternut squash
12 oz dry pasta shells
1 1/2 cup raw brocollini
3/4 cup unsweetened almond milk
1/2 cup raw cashews
1/2 cup nutritional yeast
2 Tbsp freshly squeezed lemon juice + zest
3/4 tsp ground chipotle powder
Here’s how to put it all together:
Step One: Cook your squash. Preheat your oven to 375 degrees Fahrenheit. Roast your squash in a baking pan for 20 mins.
Step Two: Cook your pasta according to package directions. Before draining, add your brocollini and wait 2-4 mins for it to soften.
Step Three: Prep your sauce. Puree your squash, almond milk, cashews, nutritional yeast, lemon juice and zest, and chipotle powder together in a blender until smooth.
Step Four: Dinner time! Pour your sauce over your pasta and get ready to enjoy.
I love the kick from the chipotle and the slight cheesiness (in a good way) from the almond milk.
What do you think? Ready to try out this vegan dish? Share your thoughts with a comment below: