How about a bowl of creamy butternut squash pasta with pan roasted mushrooms to …
How about a bowl of creamy butternut squash pasta with pan roasted mushrooms to end the week? 😀If you’re up for it, here’s the recipe, it serves 2.
✨200g butternut squash, diced
✨100ml unsweetened cashew milk (or another milk of your choice)
✨½ tsp ground cumin
✨1 tsp vegetable seasoning (or boullion)
✨1 fat garlic clove, finely minced
✨1 medium shallot, finely chopped
✨2 tablespoons vegan parmesan or nutritional yeast ✨150g pasta
✨Heat a non-stick frying pan add a small splash of water or oil then fry the shallots for one minute until translucent. ✨Add the squash and for 2-3 minutes (stirring frequently) to brown the squash without burning. ✨Add the garlic, cumin, vegetable seasoning and a splash of water of water, bring to the boil then turn the heat down to a simmer and cook for 10-15 minutes or until the squash is tender. Allow it to cool. ✨Once cooled, tip the squash into a blender alongside the cashew milk and vegan parmesan (if using). Whizz into a smooth sauce then set aside.
Cook pasta according to the package instructions. Once cooked, tip in the sauce, stir well to coat pasta evenly. Season with salt and pepper if desired. Serve as is or enjoy with roasted mushrooms, chickpeas or a side of veggies. Enjoy!