Butternut Squash Alfredo Pasta

So Ina did this live on FB with Allrecipes today, and I thought it sounded so good! Perfect fall recipe can’t wait to try!

 

It is pretty similar to the one posted on her website – either one sounds good! 🙂

http://www.theppk.com/2012/10/roasted-butternut-alfredo/

 

Isa’s Butternut Squash Alfredo Pasta

1 pound farfalle (bowtie pasta)
11/2 cups soaked, drained cashews*
2 cups vegetable broth
1/4 cup mellow white miso
1/4 cup nutritional yeast flakes
2 tablespoons lemon juice
3 cups loosely packed flesh from 1 roasted butternut squash, or 1 15.5-ounce can pumpkin or squash purée
2 cups diced yellow onion (1 large)
2 tablespoons olive oil
Salt
3 fresh sage leaves, minced (or 1/4 teaspoon dried ground sage)
1/4 cup apple cider
Pepper to taste
1/4 cup chopped fresh parsley

Directions:

Bring a pot of salted water to a boil. Cook pasta until al dente, about 11 minutes. Drain, reserving 1 cup cooking liquid, and keep warm.

 Meanwhile, blend cashews with 11/2 cups of broth until smooth when rubbed between fingers. Add miso, yeast, lemon juice, squash, and remaining 1/2 cup broth (if needed to thin) and blend to combine.

Cook onions in oil with a few pinches of salt over medium-high heat, stirring occasionally, until golden brown, about 9 minutes. Add sage and cook 1 more minute. Add cider to pan and cook, stirring up any browned bits, 1-2 minutes.

 Pour half the sauce over the hot pasta and stir to combine. Reserve remaining sauce for another use. Add onion mixture and enough reserved cooking liquid to thin and warm the sauce.

Taste and add generous grinds of black pepper, and salt if needed. (Ours didn’t need more salt, but it might depend on the broth you use.) Sprinkle with parsley. Serve immediately.

Makes 12 cups pasta (4 to 6 servings, depending on how hungry you are) and 21/2 extra cups of sauce, which you can freeze in a covered container for another day.

*Soak cashews in cold water to cover for 2 to 12 hours. Or boil them 20 minutes. Or, if you have a high powered blender, you can get away without soaking them at all; just be sure to blend them until they’re smooth.

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Pumpkin Sage Pasta

Pumpkin Sage Pasta

http://cooking.nytimes.com/recipes/1015470-quick-pumpkin-sage-pasta

Ingredients

  • 4 ounces whole-wheat pasta
  • ¾ cup vegetable broth
  • ¾ cup canned pumpkin
  • 1 to 2 tablespoons minced fresh sage
  • teaspoon pumpkin pie spice
  • Pinch of dried oregano
  • Pinch of red pepper flakes(optional)
  • Salt and pepper, to taste
  • Vegan Parmesan for garnish (optional)

Directions

  1. Cook pasta according to package instructions.
  2. Meanwhile, combine remaining ingredients in a small saucepan and heat over low heat until thoroughly warm, about 5 minutes.
  3. Taste, adding more sage if desired, plus salt and pepper to taste.
  4. Cover and let sauce rest for 5 to 10 minutes, allowing the flavors to merge and sauce to thicken slightly.
  5. Toss cooked pasta with pumpkin sauce and taste, adding more salt and pepper as needed. Garnish with vegan Parmesan if desired.