Wow. Thank you Giada. This recipe was inspired by Giada, but modified to be vegan. It was already an 8 when it came to nutrition and being relatively low in fat. Now for me it’s a 10. Hardly any fat, just lots of flavor.
The process was so easy. Peel and dice one medium size butternut squash into 1/2” cubes . Heat 1-2 tbsp. of oil in pan, once hot, add cubed squash. Sauté a few minutes. Add two cloves garlic minced and a few dashes sea salt. Cook a few minutes until squash begins to caramelize .Then add 1 cup vegetable stock. Turn down heat. Simmer until soft (about 15 minutes). Get pasta water ready to boil. Once the squash has cooked about 10 minutes, add organic whole wheat pasta to boiling water. When squash is soft, turn off. Pour all squash into food processor. After about 10 minutes drain pasta. Blend until smooth. Add back into pan and stir in 1 cup soy milk until blended. Add drained pasta and mix until coated with sauce. Stir in some chopped basil and 3 tbsp. vegan parmesan. Top with a sprinkle of salt and pepper to taste. I served this with sweet and spicy Gardien Chik’n chopped over the top and French whole green beans o on the side.
This dish is full of vitamins and antioxidants. Try it you will feel good about eating a little pasta.