A simple pasta dish, made with roasted butternut squash, spinach topped with the most delicious vegan cream sauce! It's also gluten-free!

Creamy roasted squash, spinach and walnut pasta

INGREDIENTS

1 cup cubed buttenut or butternut squash
2 teaspoons of olive oil
Freshly ground black pepper
1 / 4 cup of walnuts 
2/3 cup water + more for soaking
2 teaspoons of miso paste
1 gousse d'ail
1 small shallot
1/3 cup nutritional yeast
juice of 1 lemon
8 ounces of dry chickpea pasta (you can replace them with vegetable noodles or other dry gluten-free pasta)
2 cups of spinach
1 tbsp chopped fresh sage (optional)

PREPARATION

1. Preheat the oven to 425ºF. Add the butternut squash to a bowl and garnish with olive oil and pepper. Toss to coat.
2. Place the squash on a baking sheet and bake for 25 to 30 minutes until the squash is tender.
3. Meanwhile, add the nuts to a small bowl. Top with hot water and let soak for at least 20 minutes.
4. Once soaked, drain and place in a blender. Add the nutritional yeast, miso paste, garlic, shallot, and water to the blender.
5. Mix until creamy.
6. After 10 minutes of cooking on the squash, start the pasta.
7. Cook according to package directions and in the last 30 seconds of cooking, add spinach. Stir until the spinach is wilted.
8. Drain the pasta and spinach in a colander, then return them to the pot.
9. Add the roasted squash and sauce. Also add lemon juice and fresh sage and mix.
10. Serve immediately and garnish with a touch of sage, pepper and crushed walnuts.

Bon appétit!

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