Creamy Roasted Butternut Squash Pasta with Peas (vegan & gluten free!

• Vegan
• Gluten free

• Produce

  • 4 cups 1/2 inch cubed butternut squash
  • 2 Garlic cloves
  • 2 tbsp Go veggie
  • 1/2 cup Peas, frozen

• Refrigerated

  • 1 3/4 cup Almond milk, unsweetened

• Pasta & Grains

  • 8 oz Brown rice pasta

• Baking & Spices

  • 1 Salt and pepper, freshly ground

• Oils & Vinegars

  • 1/2 tbsp Olive oil

Found on ambitiouskitchen.com

Description

Ingredients

• 1/2 tablespoon olive oil
• 4 cups 1/2-inch cubed butternut squash (from a 2 pound butternut squash)
• 2 garlic cloves, unpeeled
• Freshly ground salt and pepper, to taste
• 8 oz brown rice pasta (or any pasta you like)
• 2 tablespoons GO VEGGIE! vegan plain cream cheese
• 3/4 cup-1 cup unsweetened almond milk (or coconut milk)
• 1/2 cup frozen peas, thawed

Directions

• Preheat oven to 400 degrees F. Place butternut squash cubes on a large baking sheet and drizzle olive oil on top. Season with salt and pepper. Use hands to toss the butternut squash and olive oil together, then evenly spread out on the pan. Add unpeeled garlic cloves to the sheet (they’ll roast in the oven!). Roast squash for 20-30 minutes or until fork tender. Remove from oven and set aside a few minutes to cool.
• Cook pasta according to package directions in a large pot so that it’s al dente (my brown rice noodles take me 10 minutes). While the pasta is cooking you can make the sauce by adding the squash, peeled roasted garlic (don’t forget to peel it), Go Veggie cream cheese and almond milk to the bowl of a food processor (or high powered blender). Process until smooth and creamy, adding additional milk if necessary. Add salt and pepper to taste.
• Once noodles are done, drain, return to pot and place over low heat. Add thawed peas and butternut squash sauce. Stir to combine.
• Serve in warm bowls with salt and pepper. If you are a non vegetarian, crumbled turkey bacon is fantastic on top! If you arent, I recommend adding a little hot sauce -- its fantastic!

Nutrition