Cook the pasta for 1-2 minutes under the packaging instructions. At the same time, cook the butternut squash and carrot until fully softened (around 15 minutes).
Drain and rinse the squash and carrot when they are ready. Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste. Blend until smooth.
Then, heat the olive oil in a large non-stick frying pan. Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms soften.
Add the sauce and the pasta to the frying pan. Stir for a couple minutes, then serve with garnishes of your choice.
Nutrition
Nutrition Facts
Creamy Butternut Squash Pasta
Amount Per Serving
Calories 527Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Sodium 1233mg54%
Potassium 1500mg43%
Carbohydrates 94g31%
Fiber 16g67%
Protein 16g32%
Vitamin A 29000IU580%
Vitamin C 37mg45%
Calcium 275mg28%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.
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