Creamy Vegan Butternut Squash Carbonara
Date: Nov. 24th, 2018 - 1:00 PM
Ingredients
1 pound butternut squash, peeled, seeded and cut into 1-inch cubes (3 cups)
1 medium onion, chopped
4 garlic cloves, divided
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil, divided
1 teaspoon salt, divided
¼ teaspoon ground pepper
1 pound whole-wheat spaghetti
½ cup almonds, coarsely ground
1 tablespoon chopped fresh sage
1 cup “no-chicken” broth or vegetable broth, warmed
3 tablespoons nutritional yeast
Preparation
- Preheat oven to 425°F. Bring a large pot of water to a boil for cooking spaghetti.
- Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, ¼ teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.
- Meanwhile, cook spaghetti according to package directions. Drain.
- Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and ¼ teaspoon salt; cook, stirring, 1 minute more. Set aside.
- When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining ½ teaspoon salt. Puree until very smooth.
- Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.
