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

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Rate This Recipe

Your email address will not be published. Required fields are marked *

RECIPE KEY

Vegan
Vegetarian
Dairy-Free
Gluten-Free

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