Description
Super creamy squash-based sauce over pasta, sprinkled with homemade smoky breadcrumbs.
Ingredients
Sauce:
- 4 cups peeled and cubed butternut squash
- 2 tbsp avocado oil
- 1 tbsp fresh thyme
- pinch of salt and pepper
- 1 tsp chilli flakes
- 1 cup coconut milk
- 1 tsp vinegar
- 1 tbsp nutritional yeast
- 350g dry bowtie or small shape pasta
Breadcrumbs:
- 1–1/2 cups cubed stale bread
- 1 tbsp oil
- 1 tbsp nutritional yeast
- 1/4 tsp smoked paprika
Optional: fresh thyme for garnish
Instructions
- Sauce: Preheat oven to 400 F.
- To a parchment-lined oven-safe casserole dish or baking sheet, add butternut squash, thyme, salt and chilli flakes. Drizzle avocado oil overtop and bake for 30 minutes, stirring halfway through.
- Let it cool for about 10 minutes, and while it’s cooling, boil pasta according to package directions until al dente. Drain and set aside.
- Add the cooled squash to your blender with the coconut milk, vinegar and nutritional yeast. Blend until smooth. Taste and adjust salt and pepper if needed.
- Breadcrumbs:Â lower heat to 350 F.
- Toss bread with the oil and spices. Add to a baking tray; toast for 10 minutes, or until golden brown and dried out. Blitz in a food processor or blender (or just add to a plastic bag and crush with a rolling pin) until it becomes breadcrumbs. Set aside.
- Pasta:Â Add pasta and sauce back to large pot on low-medium heat. Heat, stirring frequently, until hot. Divide into bowls, top with the bread crumbs and serve!