Ingredients
Pasta
- 8 oz Gluten-free pasta (Banza preferred)
Sauce
- 1 Tbsp Olive oil
- 1 cup Frozen butternut squash
- 3/4 cup Yellow onion, diced
- 2 Tbsp Cashew butter
- 1 Tbsp Garlic, minced
- 1 cup Chicken bone broth
- 1 Tbsp Nutritional yeast
- 1.5 Tbsp Lemon juice
- 1 tsp Sage
- 1 tsp Rosemary
- 1 tsp Thyme
- Salt and pepper, to taste
Instructions
- Boil Pasta: Bring a large pot of water to a rolling boil. Add the gluten-free pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Vegetables: Heat olive oil in a pan over medium heat. Add frozen butternut squash, diced yellow onion, and minced garlic. Sauté until the butternut squash becomes fork-tender and the onions are translucent, about 7-10 minutes.
- Blend Sauce: Transfer the sautéed butternut squash, onion, and garlic to a food processor. Add chicken bone broth, nutritional yeast, cashew butter, sage, rosemary, thyme, lemon juice, salt, and pepper. Blend until the sauce is smooth and creamy.
- Combine Sauce and Pasta: Pour the blended butternut squash sauce over the cooked pasta in a large pot or bowl. Toss thoroughly to ensure each piece of pasta is evenly coated with the sauce.
- Serve: Plate the pasta immediately. Enjoy this dairy-free, flavorful pasta dish warm.
Notes
- Use gluten-free pasta to keep the dish gluten-free.
- Frozen butternut squash works perfectly and is convenient year-round.
- Adjust herbs and seasoning to your taste preferences.
- For a vegan version, substitute chicken bone broth with vegetable broth.
- Cashew butter adds creaminess, but can be substituted with other nut or seed butters if allergic.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
