Yes, even vegan recipes can be creamy. You just need to know all the right dairy-free cooking tricks. In this case, the sauce uses nutritional yeast to thicken it up and give it a cheesy flavor (minus the cheese, of course).
- 1 small butternut squash
- 4 cups penne, macaroni or shell pasta
- 1/2 tsp nutmeg
- 1 tsp rosemary
- 1 clove garlic, minced
- 1/4 cup nutritional yeast
For the pasta, you can choose whatever your favorite gluten-free brand (rice, corn, etc.). It’s all good.
You’ll want to bake the squash before starting up the rest of this dish, so plan ahead. For that, heat up the oven to 350F and slice your squash in half lengthwise. Scoop out the seeds and set the pieces in a baking dish with the cut sides down. Bake for 45 minutes to an hour, or until the flesh is all soft inside. Scoop it all out, and you’re ready to start actually making this pasta dish.
In a pot of water, cook the pasta until just done (don’t let it get too soft). Drain, but reserve about 2 cups of the water for making the sauce. Give the pasta a good rinse and put it back in the pot to stay warm.
Meanwhile get out the cooked squash and mash it up good with a large fork or a potato masher. Spoon it out into a pot, and add the nutmeg, rosemary and garlic. Heat to a simmer for about 5 minutes, stirring to blend up the flavors. Then mix in the nutritional yeast.
Add the squash mixture to your cooked pasta and mix through. Add about 3/4 cup of the water you saved from the pasta to get the right consistency for the sauce. Use as much water as you need to thin or thicken up the dish. When it’s ready, serve it up hot for a satisfying pasta dinner that is both vegan and gluten-free.