Prep Time: 5 Minutes Cook Time: 30 Minutes Total Time : 35 Minutes Serves: 4-8
INGREDIENTS
For the Sauce | Makes enough sauce for 2 batches
1 butternut squash
2 medium russet potatoes, peeled and chopped
1 medium tomato, chopped
1 medium red onion, chopped
4 cloves garlic, minced
2 drops oregano oil or 1 tsp dried oregano
2 tsp pink himalayan salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 cup canned coconut milk
1/2 cup nutritional yeast
1/4 cup pasta water
For the pasta:
16 oz. pasta of your choice, gluten free pasta, macaroni, even zucchini noodles
DIRECTIONS
1. Pre heat oven to 450 degrees Fahrenheit. Cut squash in half, scoop out seeds, and place face down in baking sheet. Fill baking sheet with water up to the rim and place in oven for 20 min.
2. Chop the onion, tomato and potato into thick chunks (it is all going to be blended).
3. In a medium pot, on medium high heat, sauté the tomato, let the tomato juices spill out for a minute, then add the onion and garlic and potatoes until onion becomes translucent.
4. Add the coconut milk and spices, bring to a boil, cover and let simmer for 10 min.
5. When the squash is ready, scoop it out into the same pot. Add the nutritional yeast and pasta water, and blend until smooth with an immersion blender. You could also use a food processor or blender.
6. Cook pasta of your choice (according to directions on the package) and strain.
7. Add your desired amount of sauce to the pasta and fold until covered in creamy goodness.
8. Garnish with toppings of your choice (optional) and enjoy!
9. Store the leftover sauce in a jar and refrigerate until you are ready to make another batch (for maximum freshness use within 3 days).
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