Creamy Squash Pasta with Roasted Broccoli
A creamy pasta sauce made with squash or pumpkin puree, topped with roasted broccoli. Hot tip: - use any kind roasted squash - instead of broccoli, stir a few large handfuls of baby spinach into sauce
Prepare Ingredients
01
| 1 medium | yellow onion |
| 3 clove | garlic |
| 1 14 oz. can | coconut milk full-fat |
| 1 medium head | broccoli |
Dice onion. Mince garlic. Open can of pumpkin puree or measure out mashed squash. Open can of coconut milk. Chop broccoli into bite sized pieces, about 1/2”.
Roast Broccoli
02
| 1 Tbsp. | olive oil |
Heat oven to 425F. Place chopped broccoli on large baking tray, and toss with 1 tablespoon olive oil. Sprinkle with sea salt and bake 12 minutes, toss around and bake another 12 minutes, or until browned.
Make Sauce
03
| 1 Tbsp. | olive oil |
| 0.33 cup | nutritional yeast |
| 1 cup | broth or water |
| 2 tsp. | apple cider vinegar optional |
In a large pot heat olive oil over medium heat. Cook onion until starting to brown, about 8-10 minutes . Stir in garlic and cook until fragrant, about 1 minute .
Whisk in pumpkin puree, nutritional yeast, coconut milk and water. Use an immersion blender to blend until smooth (or carefully puree in blender). Season with salt to taste and mix in apple cider vinegar if using.
Cook Noodles
04
| 0.5 lb. | small pasta shells or other favourite pasta shape |
Bring a large pot of water to a boil. Add 2 tablespoons salt and stir in noodles. Lower heat slightly and continue to boil until noodles are al dente, taste after 7-9 minutes.
Reserve 1 cup of pasta cooking liquid. Drain noodles.
Serve
05
Stir noodles into sauce, add some of the reserved pasta water if sauce is too thick. Serve topped with roasted broccoli and fresh black pepper.