Butternut Squash Alfredo // Plus, It's Dairy-free!! and Pack

• doses: 4 servings

Ingredientes

this formula is my secret to making the BEST veggie-packed pasta sauces, and the best part is it works with SO many veggies (broccoli and butternut squash are my two faves). basically saute or roast the veggie until it's brown at the edges, and blend with a cooked allium of choice (sauteed onions, roasted garlic) for savory/sweet flavor, and blend with well-salted pasta water (as salty as the sea whenever you're cooking pasta ALWAYS, friends, even if you're not making this sauce—no sauce can make under salted pasta taste good). the starchy water will make the creamiest, most delicious pasta sauce—no cream necessary.⁣

bonuses: fresh herbs or spices (thyme, sage, a pinch of cayenne, a pinch of nutmeg) and i also love to put it in some hemp hearts for extra creaminess and protein to round out the meal with happy blood sugar. ⁣

here’s it in action with my go-to dairy free butternut squash alfredo:⁣

4 cups cubed butternut squash⁣

1 head garlic⁣

1/4 cup hemp hearts⁣

1-2 cups pasta water⁣

olive oil⁣

salt ⁣

4 servings pasta of choice ⁣

on a parchment lined pan, toss the squash with olive oil and salt. cut head off garlic and drizzle with olive oil; wrap in foil. bake at 400 until garlic is soft and squash is brown at edges (one may take longer). ⁣

cook pasta in very well-salted water until just al dente. reserve around 2 cups pasta water before draining. blend squash, garlic, and hemp hearts with just enough pasta water to form a creamy sauce (i start with 1 cup and add more from there). add more salt to taste. toss sauce with pasta with a little more pasta water to bring it all together!! serves 4! enjoy! xo 😘 liz