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Butternut Squash Alfredo

Butternut Squash Alfredo
Butternut Squash Alfredo
Prep time:
Cook time:
Total time:
Serves: 4
  • 1 package Banza rotini
  • 2 tsp. olive oil
  • 2 cups cubed butternut squash
  • 2 garlic cloves, minced
  • ¾ tsp. salt, divided
  • ½ cup plain almond milk
  • ¼ cup vegetable stock (plus more if needed)
  • 1 cup chopped kale
  • 4 Tlbs. Nutritional yeast seasoning
  1. Bring a large pot of water to a rolling boil. Season liberally with salt. Cook pasta according to package directions.
  2. Heat a large skillet to a medium heat. Add oil. When oil is hot, add squash, garlic, and ½ tsp. salt. Saut̩ for 2-3 minutes. Add almond milk. Bring to a boil and reduce to a simmer. Simmer until squash is soft, about 5 minutes. Transfer to a blender and puree.
  3. Add squash mixture back to the pan along with cooked pasta, remaining salt, and kale. Turn the heat on medium-low and cook until kale is wilted, about 1-2 minutes.
  4. Add nutritional yeast, toss. If needed, add in more vegetable stock to loosen sauce up. Season to taste with salt and pepper.

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