1 medium butternut squash (about 2 ¼ pounds), peeled, seeded, and cubed
1 package of your favorite pasta - We used Banza Chickpea Pasta to make it gluten-free
1 small onion, diced
1/2 cup dairy-free milk
1/4 cup olive oil
2 tablespoon arrowroot starch
1 tablespoon all-purpose [gluten-free] flour
1 teaspoon fresh sage leaves, minced
1/3 cup nutritional yeast or parmesan cheese
1 teaspoon of sea salt
¼ teaspoon black pepper
1 can organic peas, drained and rinsed
extra olive oil for cooking
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss together the butternut squash with olive oil and sea salt until coated. Place on the parchment-lined baking sheet and bake until roasted.
In a medium saucepot, cook pasta as the label directs. Reserve 1 cup of pasta water before draining.
Meanwhile, heat a small skillet with olive oil and cook the onions until they start to brown. Remove from heat and allow to cool before placing in a food processor or blender with the milk, oil, starch, and flour. Puree until thickens and forms a creamy texture.
Add the creamy sauce, sage, nutritional yeast, salt, and pepper in with the pasta and combine. Use the reserved pasta water to loosen up the mixture if it is too thick, starting with a little at a time.
Once the butternut squash is cooked, add in with the pasta, along with the peas.
Serve and enjoy!