Vegan Mother Hubbard has published this great Creamy Butternut Pasta recipe- may we recommend our Native Forest® Organic Coconut Milk?
“The other day, I really wanted to make Isa’s Roasted Butternut Alfredo recipe, but somehow managed to miss the crucial ingredient: cashews. There were none in the house, so I had to go my own route to create a creamy, squash-based pasta sauce for supper. The flavor profile is similar, because I kept the sage and onion (necessities for any savory squash dish). I skipped over the wine and miso, based on what was in the pantry (ok, apparently I didn’t read the recipe at all before shopping for this meal). The Marmite, sage, and onion provide big flavor; and you get a velvety texture from the coconut milk. It’s a really wonderful sauce. I hope you try it and love it the way my family did.”
Creamy Butternut Pasta
- 1 small-medium butternut squash (about 2 cups roasted)
- 2 tbsp vegan butter or olive oil
- 1 cup diced onion (about 1 medium onion)
- 1/4 tsp salt
- 10 medium-large sage leaves or about 2 tsp dried sage
- 1-15 ounce can of coconut milk (may we recommend our Native Forest® Organic Coconut Milk?)
- 1 tbsp Marmite or Vegemite
- 2 tbsp nutritional yeast
- salt and pepper to taste
Cut the squash in half and scoop out the seeds. Lightly oil the cut side of the squash and sprinkle with salt. Place face down on a baking sheet (lined with foil or parchment), and bake at 425 degrees for about 40-50 minutes, or until tender. While the squash is roasting, warm a skillet over medium heat. Add the butter, onion and a sprinkle of salt (about 1/4 tsp). Saute gently, until the onions become soft and translucent, then lower the heat a bit and continue to saute until the onions begin to caramelize. Add the sage, so it warms in the oil. Be careful not to let the sage burn. You just want the flavor to bloom in the warm oil. Then add the coconut milk, Marmite, and nutritional yeast. Remove the pan from the heat and stir to combine. When the squash is done roasting, scoop it into the jar of a blender. Pour the coconut milk, onion, sage mixture over the squash and blend until completely smooth. Season the sauce with salt and pepper to taste, then serve over pasta.
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Republished by EdwardandSons.com