• carrie berry

Vegan Squash Pasta Sauce

Updated: Jul 1, 2019


Besides the obvious disadvantage of meat and dairy over-consumption, making a cream sauce is not what I would consider an easy meal because other than how fast I can make it, I like to take into consideration how many non staple items I need to buy, and how many ingredients will be leftover with no use. The thing I hate buying the most is cream and cheese. Unless you’re feeding a big family, it's often hard to finish all of it, and the short shelf life will probably mean it’ll expire before you crave pasta again. If you’re into easy meals, check out this ultimate easy pasta sauce.


INSTRUCTIONS

  1. Roast a butternut squash (approx. 750g), 1 onion quartered, 2 cloves garlic (whole), with olive oil at 200 degrees celcius until golden. This will take 10-15 minutes.

  2. Wait for everything to cool down, then blend everything in a high speed blender along with 1.5 cups of coconut milk (almost 1 can), 1 veggie stock cube, salt and pepper.

  3. Voila! Mix with pasta.

TIPS:

  • This sauce is quite sweet because that's just what squash tastes like. To a point where it's like baby food (and actually you could feed this to your baby, minus the stock cube and seasonings). If you're not into that, add some acidity when blending via lemon juice and some spice like red chili flakes or cajun seasoning.

  • Blend in 1/4 cup nutritional yeast to the mixture for a healthy cheesy taste without the dairy.

  • Using 1 whole squash will make enough sauce for 4-6 people. If you have leftovers, save for up to a week in the fridge and use it for bread spread, inside a wrap, or as a dip.