Run Plant Based

Formerly The Raw Project - Running on a Healthy Vegan Diet

Creamy Butternut Pasta Sauce

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Whew, we’ve made it this far in the week and Miko wishes I was home more for cuddle toy time on the couch.

Me too!

Chilly weather is all about winter squash for me, I don’t think I could ever get tired of it. Sunday I roasted a large butternut squash to use for the week.

Having simple cooked squash ready to go is so versatile during the week and Miko even loves chunks mashed into his dinner. I got inspired to use it to create a sauce for a recent grocery find – Explore Cuisine’s Organic Brown Rice Pasta.

Many butternut pasta sauce recipes are more cream, butter, and oil than actual squash! I’m sure they’re super creamy and decadent when they have a cup+ of oil and cream in them! But it doesn’t need to, this recipe uses a cup of unsweetened non-dairy milk, much lighter. But it has a rich and savory flavor from miso paste, garlic, and nutritional yeast.

Butternut Pasta Sauce

  • 2 cups or so chopped cooked butternut squash
  • 2 cloves garlic
  • ¼ cup nutritional yeast
  • 2 tbsp. miso paste
  • ⅓ cup chopped onion
  • 1 cup unsweetened non-dairy milk

Place all ingredients into a high speed blender and blend to a smooth and creamy texture. Serve and enjoy, makes 4-6 servings.

The sauce still coated the pasta nicely with a rich and kicky garlic flavor.

And adds warming color to a winter evening.

It’s savory, creamy, rich, slightly sweet, and packs a satisfying garlic flare making it a perfect and light pasta sauce.

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Comments

  1. 4-6 servings for people with much better restraint than me, perhaps. I think this would last for 2, max, since I’d want my noodles swimming in the stuff. It sounds like mac and cheese 2.0, and so much better!

  3. Oh my goodness Christine, I have about 10 butternut squash that weigh (no life) 10-15 pounds each in my sunroom begging to get used. Going to get on this one!!!!