This simple pasta dish was inspired by my need to use up leftover butternut squash and spinach, as well as to satisfy a craving for pasta. I was not disappointed with the result. This dish turned out creamy and filling, and it was perfect for a rainy night in. Serves 1, multiply as necessary.
Sauce:
▫️1 cup chopped butternut squash
▫️1-2 cloves of garlic (depending on your love for garlic)
▫️1 tbsp nutritional yeast
▫️1 oz soaked cashews (soak in hot water for at least one hour, longer if you can)
▫️1 tbsp canola oil
Additional Ingredients:
▫️1 cup (uncooked) pasta of your choice
▫️1 cup fresh spinach
Chop the butternut squash into roughly 1 inch cubes. Add 1/2 tablespoon of canola oil and salt and pepper to taste, and cook on medium heat for approximately 10 minutes, or until softened. In a separate pot, boil water for pasta. Salt the pasta water, and cook pasta for 8-10 minutes, or until al dente (cooked, but firm). Occasionally add a few tablespoons of pasta water to the squash to help steam and soften it. Add chopped garlic to the squash and cook for an additional 5 minutes.
In a blender, add the cooked squash and garlic, the other 1/2 tablespoon of canola oil, soaked cashews, and nutritional yeast. Also add a half cup of pasta water. Blend while slowly adding pasta water until you reach a creamy, saucy consistency.
Strain pasta and return it to the vegetable pan. On low heat, add fresh spinach and mix, allowing spinach to wilt. Turn off heat, add sauce to the pasta, and mix. Serve immediately. Top with crushed red pepper and fresh black pepper, to taste.
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