This pasta recipe, coated in a creamy roasted squash–based sauce created by a dietitian, tastes like fall in every bite. Its ultra-creamy texture and beautiful golden color turn any type of pasta into a comforting and nourishing meal. At home, it has quickly become a weeknight staple: simple to prepare and absolutely delicious. Our Asian-style asparagus perfectly complete this flavorful meal.
Preparation
15
min
Cooking
40
min
Servings
6
Nutrition Facts (per serving)
Calories
360
Fat
7
Carbohydrates
55
Fibre
8
Protein
19
Sodium
315
Ingredients
- 1 bag (750 g) frozen diced butternut squash
- 2 French shallots, roughly chopped
- 3 whole garlic cloves
- 15 ml (1 tbsp) olive oil
- 450 g (1 lb) dry legume pasta*
- 1 block (300 g) soft tofu
- 60 ml (¼ cup) nutritional yeast
- 125 ml (½ cup) unsweetened soy beverage (or milk)
- 60 ml (¼ cup) pasta cooking water (or more as needed)
- 10 ml (2 tsp) concentrated vegetable broth, powder or liquid
- Pepper and salt, to taste
- Grated Parmesan cheese, to taste
Preparation
- Preheat the oven to 400°F (200°C).
- On a baking sheet lined with parchment paper, place the squash, shallots, and garlic. Drizzle with olive oil and bake for 25 to 30 minutes, or until the squash is tender and lightly golden.
- Meanwhile, cook the pasta in a large pot of boiling water according to the package instructions. Drain, reserving the cooking water.
- In a blender, combine the roasted vegetables, tofu, nutritional yeast, soy beverage, pasta cooking water, and vegetable broth. Blend until smooth.
- Adjust the texture by adding more cooking water if needed. Season with pepper and salt to taste.
- Mix the pasta directly into the sauce and serve hot with a little Parmesan, if desired.
Notes
Keeps for 5 days in the refrigerator or 3 months in the freezer.
*Using legume pasta helps easily increase protein intake and makes this dish more filling.
