Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by
sharway, 01/15/09
Butternut Squash Cream SauceIngredients (use vegan versions): a couple cloves of garlic
1/2 onion
2 small/medium tomatoes
2 carrots cut into pieces
1 bouillon cube (veg broth, unchicken, whatever you like)
1 can light coconut milk (14 oz)
16 oz. packet cooked butternut squash puree *** see note
dried herbs-- thyme and oregano, or whatever you like
salt and pepper
1/2- 3/4 cup nutritional yeast
1 pound whole wheat pasta (I like rotini)
chives
Directions:***NOTE: I used frozen butternut squash puree, but if you want to use fresh, you could roast it or boil/steam it and then puree it with the rest of the veggies. Or you could use a 14 or 15 oz. can of plain pumpkin puree
In a fabulous blender, puree the heck out of the garlic, onion, carrots, tomato, and bouillon cube. You may need to add a little coconut milk to get the blender going.
In a medium pot, warm up the frozen butternut squash. Add the vegetable puree and the coconut milk and whisk together. Add the dried herbs and stir until combined. Bring to a low simmer and hold while the pasta is cooking. Taste for salt and pepper, and season.
Meanwhile, in a very large pot, cook your whole wheat pasta according to package directions. The sauce can wait for your pasta, but the pasta should not wait for your sauce!
When the pasta is almost al dente, drain, holding off a bit of cooking water to loosen up the sauce if necessary. Put the pasta back in the pot over low heat, add the sauce, and combine. Finish cooking the pasta and sauce together until al dente and turn off the heat. Toss very liberally with nutritional yeast, and serve in shallow bowls. Sprinkle each bowl with some snipped chives, and enjoy!
Source of recipe: I came up with this recipe trying to come up with a savory recipe for a can of coconut milk in the pantry.
Makes: 6 servings, Preparation time: 10 minutes, Cooking time: 10-15 minutes
