CREAMY KABOCHA SQUASH PASTA w/ EASY vegan PARM ! Tag a friend and grab recipe be…

Tag a friend and grab recipe below✨
{Ps pasta can be a healthy food if you use pasta made from chickpeas, lentils or brown rice ?… I used red lentil pasta}
•1/2 kabocha squash or butter nut squash (3-4 cups chopped) •1/3 cup raw cashews
•2 cups cup unsweetened almond milk or any plain plant milk! •1 tsp salt
•1/2 tsp pepper
•1/4 cup @bobsredmill nutritional yeast
•2 tbsp tomato paste
•1 tsp garlic powder
•2 tbsp vegan butter
Other ingredients needed:
•1 lb Any pasta you want to use •avocado •cilantro or parsley
EASY VEGAN PARM •1/4 cup @bobsredmill almond flour •1/3 cup @bobsredmill nutritional yeast •1/2 tsp salt •1/2 tsp garlic powder •1/2 tsp onion powder •1/2 tsp dried oregano
1. For the vegan parm; simply combine all ingredients in a bowl, mix well and that’s it 🙂 2. For the creamy squash sauce; cut squash into cubes (remove the seeds from he inside). If you’re using kabocha squash you can leave the skin on. If it’s a butternut carefully cut skin off. You will need about 4 cups chopped squash. Preheat oven to 400 degrees. Lay the squash out on a baking sheet lined with parchment paper and drizzle 1-2 tbsp avocado oil over top, season with salt and pepper and bake the squash for 35 minutes.
3. Meanwhile cook you pasta according to the directions on package.
4. Once your squash is ready, combine cooked squash and all sauce ingredients (except vegan butter) in a blender and blend until smooth. * you can add a bit more milk if needed*
5. In a pot combine the cooked pasta noodles and sauce and warm over medium to high heat. Add 2 tbsp of vegan butter and mix to combine… making sure it is melted into the pasta. Taste and season with salt and pepper if needed!
6. Serve with a sprinkle of fresh herbs, vegan parm (recipe above) and avocado chunks. •

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My name is Bette. I'm a 34 year old female from Turkey. My occupation is a website designer and I work from a home office. I have struggled with my weight since puberty. Still figuring out.

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