+GF +QP +SF
For this recipe, the title says it all. It just goes to show what you can do with only squash, herbs and coconut milk—all blended together to make one velvety pasta sauce. —MR
SERVES 2 TO 3
½ lb (227 g) pasta (or use brown rice pasta for gluten-free)
1 cup (140 g) cubed roasted butternut squash (or any winter squash)
1 cup (235 ml) full-fat coconut milk
4 sage leaves
Pinch of sea salt
OPTIONAL
Vegan cheese
Sea salt
Drizzle of olive oil
Start by cooking your pasta as the box instructs. As the pasta is cooking, make the sauce. Add the rest of the ingredients to a high-speed blender or food processor, and mix until it turns into a very creamy sauce.
Once the pasta is done cooking, drain it and place the noodles back into the pot. Add the pasta sauce a few scoops at a time and mix well. Keep adding the sauce until your desired consistency. Serve it in bowls as is or top it off with your favorite vegan cheese, sea salt and a drizzle of olive oil!