Creamy Butternut Squash + Roasted Red Pepper Pasta

here’s what you need ⁠
1 medium butternut squash, peeled + cubed ⁠
1 roast red pepper, I made my own but jarred works too⁠
1 head of garlic, roasted⁠
1 bag of artisan pasta, whichever is your favorite ⁠
1 cup reserved pasta water, use for desired thickness⁠
2 TBSP Pure Mylk-Cashew Nut Base ⁠
2 TBSP white miso paste ⁠
salt + pepper, to taste ⁠
fresh basil for garnish⁠

1. Roasted your butternut squash on a baking sheet at 375F for 35 mins, or until fork tender. ⁠
2. You will also add your garlic to cook at the same time here. Cut the top off your garlic, drizzle olive oil place top back on, wrap the garlic head in tin foil and cook with squash for 35 minutes. ⁠
3. Once squash and garlic are done cooking let them cool for a bit and start boiling heavily salted water to cook your pasta in and cook pasta according to package directions. ⁠
4. Grab the equivalent of 1 full roasted red pepper and add to your blender along with miso paste, pure mylk- cashew nut base, cooked squash and squeeze all the roasted garlic into the blender. Discard the skins of garlic. ⁠
5. Blend all the ingredients until smooth. Add⁠
your reserved pasta water to the sauce to obtain the consistency. This will differ depending on how ripe your butternut squash is. ⁠
Now is the time to season with salt and pepper to your liking. ⁠
7. Strain your pasta return and it back into the pot. Add the sauce and mix until all the pasta is fully covered. ⁠
8. Serve your pasta with fresh basil and cracked pepper. ⁠

This is one of my favorite pastas and its such a hit with everyone who has it. ⁠

Are you making this tonight? ⁠

#wholefoods #fallrecipes #bonappetit #f52grams #f52community #feedfeed #dairyfree #whole30 #cooking #seasonal ⁠