Butternut Squash Pasta with Pistachios

Creamy butternut squash pasta sauce with pistachio crumb.

Prep Time10

Cook Time1 15

Total Time1 25

Course: Dinner

Cuisine: Italian

Keyword: butternut squash pasta

Servings:

Preheat the oven to 200C/400F. Cut the squash into 5cm / 2 inch pieces, discard the seeds, arrange the squash on a roasting pan and sprinkle with 1 tbsp of olive oil or spray with a cooking spray and season with a pinch of salt. Roast for 1 hour until very soft and slightly golden on the outside. Take it out of the oven and let it cool.
Set a pot with water to boil. Once boiled add a large pinch of salt and spaghetti. Cook according to package instructions.
While it’s cooling chop the shallot and cook in the remaining tablespoon of the olive oil for 3-4 minutes over low heat, then add the minced garlic and cook for a few seconds longer, remove from the heat.
Peel the skin off the butternut squash and add to a blender together with the vegetable stock, cooked shallot and garlic and nutritional yeast, blend until smooth and return to the pan.
Drain the spaghetti, while reserving 125m 1/2 cup of the water. Add the spaghetti to the sauce and toss to coat. If the sauce is too thick, add a little bit of the reserved pasta water until the sauce is desired consistency.