Butternut Alfredo Pasta
Instructions
Step 1:
Preheat oven to 400º
Step 2:
Toss the butternut squash pieces, onions, and unpeeled garlic on a sheet pan. Pour 1 tablespoon of olive oil over the top with the salt and pepper. Toss and cook for about 30 minutes.
Step 3:
Remove from the oven and let cool 5 minutes.
Step 4:
Begin making the pasta as directed on packaging. Reserve 1 cup of pasta water.
Step 5:
Once slightly cooler, add the squash, onion, garlic, cashews, vinegar, and milk to blender. Blend for 30 seconds to 1 minute. Mixture should be silky smooth.
Step 6:
Add the remaining olive oil into a saucepan along with the sage leaves and thyme over medium low heat. Cook 2-3 minutes, then pour in the blended mixture. Cook 2-3 minutes until warm and thickened to your desired consistency.
Step 7:
Add in the pasta and stir until combined. Add in small amounts of pasta water until glossy and smooth.
Step 8:
Finish with additional salt, pepper, and some fresh parmesan cheese on top. Enjoy!
PREP TIME
15 minutes
COOK TIME
40 minutes
SERVINGS
2
Ingredients
2 tablespoon olive oil
½ butternut squash, peeled, cubed, and seeded
½ yellow onion, roughly chopped
4 cloves garlic
½ tsp salt
¼ tsp pepper
1 cup milk of choice, unflavored
½ cup raw cashews
1 tablespoon balsamic vinegar
5 fresh sage leaves
2 teaspoon fresh thyme
12 oz rigatoni
Parmesan cheese to finish
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Leave A Comment
Did you try this recipe? I would love to hear from you! Please leave a comment below, and feel free to ask any questions if you’re unsure of anything.
Your Rating
Leave a Reply
RECIPE KEY
Vegan
Vegetarian
Dairy-Free
Gluten-Free
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