Butternut Squash Pasta

Time: 1 hr Servings: 4 Oven: 425F

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Ingredients

• 1 box pasta of choice

• 3 cups butternut squash, cubed

• 2 garlic bulbs

• 3 cups mushrooms, sliced

• 3 tbsp olive oil

• 1/4 cup rosemary

• 1 white onion, halved

• 1 cup parmesan cheese

• 1/3 cup cream

• 1 cup pasta water

• 1/4 cup nutritional yeast

• salt and pepper to taste

Instructions

1. Preheat oven to 425F and line a baking sheet with parchment paper. Bring a large pot of salted water to a boil.

2. Slice the tops off the garlic bulbs and add to tin foil. Drizzle 1 tbsp olive oil over and salt. Wrap in tin foil and place on a baking sheet with butternut squash, mushrooms and fresh rosemary. Top veggies with olive oil, salt and pepper. Add to oven and roast for 35-40 minutes. At the 25 minute mark, check on veggies and if mushrooms are cooked, remove and set aside.

3. Cook pasta according to package instructions and reserve one cup of pasta water.

4. After veggies are roasted, add the butternut squash, garlic, onion and rosemary to a blender with the reserved pasta water, cream, salt and pepper and nutritional yeast. Blend until smooth (do not add mushrooms)

5. Strain pasta and mix together with the blended sauce. Top with parmesan cheese and mushrooms.

*Disclaimer - credit to this recipe goes to @everything_delish