Creamy Vegan Roasted Squash Pasta
Ingredients
3 1/2 cups Butternut Squash (peeled, cubed)
1 tbsp Extra Virgin Olive Oil
1/2 tsp Sea Salt (to taste)
9 ozs Rigatoni (uncooked)
1/2 cup Water (reserved from cooking pasta)
9 ozs Silken Tofu
1/2 cup Unsweetened Coconut Yogurt
2 1/2 ozs Vegan Cheese Shreds
1 tsp Turmeric
Directions
Preheat the oven to 400ºF (205ºC) and line a baking sheet with parchment paper.
Place the cubed squash on the baking sheet. Drizzle with oil and season with salt. Toss to coat evenly. Cook in the oven for 30 to 35 minutes until very tender and lightly caramelized.
When the squash has 10 minutes remaining, cook the pasta according to the package directions. Reserve some pasta water, then drain the pasta and return it to the pot.
Add the cooked squash, tofu, yogurt, cheese, and turmeric to a blender or food processor. Blend until smooth and creamy.
Pour the sauce over the pasta. Cook over low heat for two to three minutes, stirring often, until the sauce is warmed through. Add a splash of pasta water as needed to thin the sauce. Divide evenly between bowls or plates and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to three days.
Serving Size: One serving is approximately two cups of pasta.
More Flavor: Add a pinch of Italian seasoning.
Gluten-Free: Use gluten-free pasta instead.
Dairy Based, Non-Vegan Version: Use any animal-based cheese and/or yogurt instead. Please note: this will change the nutrition facts below. Animal-based dairy products typically contain more protein and more fat for whole-milk based versions.
Nutrition Facts
Makes 3 Servings
Nutrients per serving: Calories: 553 | Protein: 17 grams | Fiber: 10 grams | Carbohydrates: 93 grams | Fat: 15 grams | Sugar: 6 grams
