You can also use 1-2 Tbsp of cashew butter to replace the cashew nuts in this recipe. If your blender can't handle nuts, simply boil them in water for 20 minutes to soften. Don't worry if you don't have tapioca to hand: You can add a little cornflour to thicken your pasta sauce, but it won't be as gooey! Cashew nutsĪdding some natural fats & creaminess to your sauce! If you have a high-speed blender, there's no need to pre-soak them - you can simply blend a little longer to get them smoothly combined.
If you want your sauce to be deliciously gooey, tapioca flour is a must! It is activated by heat, hence why we heat the sauce on the stove top before serving. both serve multiple purposes in this dish: they both add a great acidity and depth of flavour, but they also help curdle the plant milk in the recipe, resulting in a thicker, creamier sauce. Nutritional yeast is what adds the wonderful cheesy flavour to this meal! It's a key ingredient and if you haven't tried it yet, I strongly recommend giving it a go! If you've however run out, you can add a little cheesy-ness to the dish with white miso paste instead.
If you don't have fresh onion and garlic to hand, you can also use garlic and onion powder, however instead of roasting these, just blend them up with the rest of the ingredients in a later step. Onion & garlicĪdd a wonderful depth of flavour to this dish! I used red onion for its delicious sweetness upon roasting and I like to roast the onion and garlic alongside the butternut squash. Macaroni, Fusilli and Conchiglie are wonderful with this roasted butternut squash as well! And if you're gluten-free, simply combine it with your favourite vegan & gluten-free pasta. I've used organic spaghetti on this occasion, but you can simply use your favourite type of pasta, or whatever kind you have access to at the time. The roasted squash adds a wonderful smokey & rich flavour to your vegan butternut squash pasta! Use fresh or frozen, cubed squash, gently roast it in the oven with a little oil alongside your onion and garlic & salt/pepper and then blitz it up with the rest of your sauce ingredients! Pasta And as life's irony is playing: Of course, I finally get around to it, when there was no macaroni left in any stores, ha!Īnyways, this recipe was just as delicious with spaghetti as it is with macaroni, so I really hope you'll get to re-create this flavoursome, creamy dish yourself with whatever pasta your pantry has to offer! What you'll need Ingredients for butternut squash pasta Roasted Butternut Squash However, due to some odd reason - unknown to myself - I've never actually photographed it or even written down the recipe before.
Butternut squash pasta sauce mac#
I've made roasted butternut squash pasta (mostly mac and cheese) already a couple of times already in the past few years and it's a well-loved pasta dish in our home. Luckily there was still some spaghetti in the pantry, so 'Spag'n'Cheese' aka Vegan Butternut Squash Pasta was born. Pasta after all was one of the first items UK supermarkets ran out of, so I felt for this dish I just needed to make do with whatever I had available. At times were you can't necessarily find everything you need in stores (thanks to Corona), I've learned once again how important it is to get creative in the kitchen - and also to stay flexible with my recipe choices.
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