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Good morning, my dear friends! Days go by so quickly, it’s hard fro me to believe that I am now 7 months pregnant! My belly is getting bigger, the renovation works are not over yet and therefore I am a bit stresssed… Labour day is getting closer and closer, the craftsmen come and go in our house (what if our little prince comes into this world and they are still in our house?LOL) , in a few days, I won’t even have a kitchen! How am I going to cook, to post recipes? I am trying to cook as much as I can these days, so that I have some recipes stored for future use but But you see it’s not that easy…I am feeling heavy and standing for a long time causes me backache…I don’t know how things will turn out, so I ask for your understanding if I don’t post as often as I used to in the past.
Let’s cook now! This is a super easy vegan pasta dish but so rich in flavour! We really enjoyed it! Rigatoni with a thick roasted butternut squash sauce scented with my favourite winter herb, sage! Try it and I am certain that you will love it! Happy new week!
Ingredients for sauce adequate for 500 gr pasta:
350 gr. butternut squash, diced
1 onion, sliced
2 garlic cloves, chopped
8 fresh sage leaves
2 Tbsp nutritional yeast (optional)
200 ml soy cream
5 Tbsp plant based milk
4 +1 Tbsp olive oil
1/2 tsp garlic powder and smoked paprika
salt and pepper
Place butternut squash, onion, garlic and sage on a baking sheet lined with parchment paper. Coat with 1 Tbsp olive oil and season with salt and pepper. Bake in preheated oven at 180C until soft and golden brown. Remove from oven and allow to cool. Then put them in a food processor and pulse until smooth. Add the rest of the ingredients and process until you get a creamy sauce. Add more milk, if you prefer the sauce less thick. In the meantime cook pasta according to package instructions. Drain it, put it back in the pot and pour the sauce all over. Stir until well coated. Serve rightaway. Enjoy!