This recipe has been officially approved by my carnivore boyfriend so I can guarantee you that even the fussiest eater will like it! 🙂 It’s creamy, comforting and packed with flavour. It’s also a super easy way to sneak in some veggies in a pasta dish. The nutritional yeast adds a depth of flavour and a lovely cheesy note, so please don’t skip it! 😉
About 1/2 a small butternut squash – peeled and chopped into pieces
1/2 white onion – finely chopped
2 garlic cloves – crushed
3 heaped tablespoons of nutritional yeast
1 teaspoon of white miso paste (optional but adds lots of flavour)
A small bunch of fresh thyme leaves
Olive oil for frying
Salt & pepper to taste
To serve: pasta of your choice – in this case I have used wholemeal pasta
Start by steaming the butternut squash for about 20 minutes until soft when pierced with a fork.
While the butternut is cooking heat up about a teaspoon of olive oil and add in the finely chopped onion. Fry on a medium heat for about 8 minutes until soft and slightly translucent. Add in the crushed garlic and keep cooking for another minute. Remove the pan from the heat and leave it onto side.
Place the butternut squash into a blender, add in the onion and garlic mixture plus all the other ingredients. Blend until everything is super smooth and silky. If your blender is struggling add in a tablespoon of unsweetened almond milk.
Cook the pasta according to the cooking instructions. Drain it and stir straight away the butternut squash sauce. Serve with some extra fresh thyme and nutritional yeast sprinkle on top.