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Fall Harvest Pasta

Fall Harvest Pasta recipe

A creamy, smoky sauce using roasted butternut squash and seasonings poured over fresh whole wheat pasta (or potato gnocchi) and served with a salad for a complete, nutritious family meal.

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Ingredients

  • 1 cup butternut squash, peeled, seeded, diced
  • 1 garlic clove, fresh, whole
  • 1/2 cup pasta of choice, uncooked
  • 6 tbsp water
  • 2 tbsp cashews, raw, soaked overnight
  • 1/2 tbsp lemon juice, freshly squeezed
  • 1/4 tsp onion powder
  • 1/4 tsp smoked paprika
  • Liquid smoke, to taste
  • Hot sauce, to taste

Instructions

  1. Preheat oven to 425°F.
  2. Place parchment paper on a baking sheet, then add diced butternut squash and whole garlic clove. Roast 30-40 minutes or until fork tender (squash), flipping halfway.
  3. Remove from oven and let it cool for 5 minutes. When cooled, pop garlic clove out of the peel.
  4. Meanwhile, cook pasta according to package directions.
  5. Transfer squash and garlic to a blender with all remaining ingredients except liquid smoke and hot sauce.
  6. Add liquid smoke and hot sauce (to taste) and blend again.
  7. Drain pasta and return to pot. Add the desired amount of sauce and stir to combine.* Cook until heated then serve.

Notes: Depending on your preferences, you may have remaining sauce. If so, it can be stored in the refrigerator for up to one week.

Find it online: https://pblife.org/recipes/fall-harvest-pasta/