Butternut Squash Alfredo Pasta

I couldn't tell you what inspired this recipe creation, but it definitely turned into our new favorite sauce! I was going for a "cheesy" color and texture, minus the cheese!

This butternut "alfredo" is so creamy, yet light, refreshing, and loaded with nutrients. I tossed the sauce with my favorite Banza Chickpea protein-packed pasta to complete this plant-based power meal.

Cozy up with this and let me know what you think!

Makes: 3-4 Servings
Time: 30 minutes (does not include roasting squash & steaming cauliflower)

Ingredients:

• 1 cup cubed roasted butternut squash (roast squash for 45-50 minutes at 375 degrees)
• 1 cup steamed cauliflower florets (steam for 10 minutes or until tender)
• 1 garlic glove - minced
• 1 TBSP tahini
• 1 TBSP nutritional yeast (I use Bragg's brand)
• 1/4 cup unsweetened plain nut milk (I use almond milk or Ripple Foods Pea Protein Milk)
• Sea Salt to taste (I use Pink Himalayan Sea Salt)
• 2 TSP Cumin
• 2 cups raw spinach
• 1/2 TBSP Avocado Oil (can substitute with Olive Oil)
• Pasta of choice (I use Banza Chickpea Pasta)

Directions:

1. Follow cooking directions for the pasta and ensure not to overcook the pasta as chickpea pasta will cook much faster than regular pasta 
2. In a food processor - add squash, cauliflower, garlic, tahini, nutritional yeast, nut milk, sea salt, and cumin and process until creamy and smooth (Alfredo-like consistency)
3. In a large wok, add Avocado oil and heat over medium-high heat (if you use Olive Oil, heat over low heat). Add Spinach and toss until wilted, approximately 3-4 minutes
4. Add pasta to the the wok with spinach and toss. 
5. Add "alfredo" to the wok and mix with the pasta and spinach! Taste test and add sea salt or seasoning as desired!

ENJOY!!