Looking for the perfect Autumn comfort food? Look no further! Made with roasted butternut pumpkin, carrots, a hint of sage, and nutmeg - this pasta sauce is deliciously velvety, and packed full of vitamins and minerals to help keep you healthy in the colder seasons.
Pasta With Roasted Butternut Cream Sauce [Vegan, Gluten-Free]
- 1 pound gluten free, pasta shapes
- 1.6 pound butternut squash, peeled and cut into medium-sized chunks
- 3 medium carrots, cut into medium-sized chunks
- 2 cloves garlic, unpeeled
- 1/2 teaspoon dried thyme
- 1 cup unsweetened soy or almond milk
- 1.5 cups low-sodium vegetable stock
- 1/4 cup nutritional yeast
- 1 tablespoon fresh sage leaves
- 1/4 teaspoon ground nutmeg (or freshly grated)
- 2 teaspoons lemon juice
- Freshly ground black pepper, to taste
- Preheat the oven to 375°F. Line a baking tray with baking paper. Arrange the pumpkin and carrot pieces on the tray, along with the 2 whole garlic cloves. Sprinkle with the dried thyme. Pop the tray in the oven and bake for 25-30 minutes until the vegetables are tender and just starting to brown.
- While the vegetables roast, prepare your pasta. Cook it according to the packet instructions until it is al dente, then drain. (Be sure not to cook it for longer than this, as it will become mushy when you add the sauce later on.) Return the pasta to the pot, cover, and set aside.
- When the vegetables have finished roasting, remove them from the oven, and allow to cool slightly. Combine the soy or almond milk, vegetable stock, nutritional yeast, sage, nutmeg and lemon juice in a blender. Remove the garlic cloves from their skin, and add them to the blender along with the pumpkin and carrots. Blend until smooth and creamy.
- Add the pumpkin sauce to the pot of pasta and stir well. Place the pot over a medium heat, and cook, stirring, for 2-3 minutes until everything is heated through. Season the pasta with black pepper to taste, and serve immediately with a side of steamed vegetables.
Prepared pasta and sauce will keep, refrigerated, for up to 3 days. The sauce can be frozen, separate from the pasta, in an airtight container for up to 2 months.