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