Butternut Squash Creamy Pasta Sauce

Butternut Squash Creamy Pasta Sauce

This vegan pasta sauce is really healthy and delicious. Just a few ingredients make this a tasty alternative to traditional creamy sauces! Instead of regular pasta, consider serving on “Zoodles” – aka zucchini noodles or sweet potato noodles! This recipe is especially great for those who are dairy sensitive or allergic and still want to experience creamy pasta! Give is a try!

Butternut Squash Creamy Pasta Sauce

Ingredients:

  • 4 strips Applewood bacon, cut into pieces
  • 3 cups butternut squash, cubed
  • 1 clove Garlic, minced
  • 1 cup red onion, chopped
  • 1 cup broth, vegetable or chicken
  • 1 ½ Tbsp fresh sage, chopped
  • 1 ½ Tbsp fresh thyme, chopped
  • 1 cup milk, (or non-dairy version – almond or soy)
  • 2 Tbsp butter
  • Salt and fresh ground pepper to taste
  • 2 # pasta (or zoodles)
  • Garnish options: pesto, sliced pecorino cheese, balsamic glaze, fresh herbs

What to do:

  1. Melt butter in large skillet and saute onion for 1-2 min.
  2. Add garlic, saute for 30 seconds, stir in squash, broth, sage and thyme. Stir and cover. Cook until fork tender, about 8-10 min.Transfer to blender or food processor along with milk.
  3. Blend until smooth. Add more milk if needed. Salt/Pepper.
  4. While sauce is cooking, cook bacon for about 4-5 minutes.
  5. Cook pasta until al dente. Drain.
  6. Pour pasta into pan with sauce. Stir and serve. Top with bacon.
  7. Garnish with desired toppings.