Vegan Butternut Squash Mac 'n Peas
Author: 
Recipe type: Dinner, Pasta, Vegan, Gluten Free Option
Serves: 1 large serving or 2 smaller servings
 
Ingredients
  • 1 cup cubed butternut squash
  • 1 tsp coconut oil
  • 1 onion, finely diced
  • 2 cloves garlic, minced
  • 1 tbsp finely chopped fresh herbs, we chose a mix of rosemary and sage
  • 1½ cup dry short pasta, gluten free if needed (we used brown rice pasta)
  • ½ cup frozen peas
  • ⅓ cup reserved pasta water
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat oven to 350F and arrange cubed butternut squash onto a baking try. Spray with oil of choice and bake for 35 minutes, or until soft and cooked through. Set aside cooked squash.
  2. Heat the 1 tsp of coconut oil in a frying pan. Saute onion, garlic, and herbs over medium-low heat until golden brown and very fragrant.
  3. While onion mixture is browning, cook the pasta according to package instructions. Place frozen peas in the strainer you plan to use to drain the pasta; the hot water and pasta will defrost and heat the peas through. Once the pasta is done, drain the pasta but reserve about ⅓ cup of the cooking water.
  4. In a small food processor, blend the cooked squash, onion mixture, and the reserved pasta water until smooth. Toss cooked pasta and peas in sauce and serve immediately topped with freshly ground pepper.
Recipe by Radiant Rachels at https://radiantrachels.com/vegan-butternut-squash-mac-n-peas/