Couple of twists of pepper/ ¼ teaspoon grounded pepper
Fistful of fresh basil torn roughly
¼cupgrated vegan cheese/ or of your choice
¼cuppine nuts/ or of your choice
In a large pan ,heat up the oil and cook the onions for 2 minutes, now add in the garlic and sautee for additional one minute. Add in the squash and water . Cover and cook on medium heat for 8-10 minutes or until the squash is tender.
In the meantime , bring large pot of water to a boil . Add ¼ teaspoon salt
Cook the pasta al dente according to the package instructions .
Drain and keep aside.
When the squash is tender and cool enough to handle, add the squash mixture to a blender/ food processor along with the milk. Puree the mixture until smooth and creamy.
Now add 1 tablespoon oil in a non-stick pan . Add in broccoli florets and sautee it for 1 minute.
Add in the butternut squash puree ,salt , pepper to taste.
Add in dried Italian herbs.
Taste test and adjust the seasoning if required.
Just before serving , toss in the pasta with the sauce .
Top it with generous sprinkle of cheese , basil and nuts if desired.
For gluten free option , use Barilla gluten free pasta. Add chilli flakes if desired. Use herbs and veggies of your choice. If sauce feels thick, thin it out adding milk . Use immersion blender to puree the squash mixture directly in the pan .
Vegan Creamy butternut squash sauce pasta https://www.carveyourcraving.com/vegan-creamy-butternut-squash-sauce-pasta/