Description
A creamy and nutritious butternut squash sauce perfect for coating your favorite pasta noodles.
Ingredients
Scale
- 16 oz bag of frozen diced butternut squash
- 1.5 cups fresh chopped tomatoes
- 1/2 yellow onion, sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme
- 1 lb pasta
- 1/3 cup pasta water reserved from cooked pasta
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Place frozen cubed butternut squash, chopped tomatoes, and sliced onion on the baking sheet.
- Drizzle olive oil on top and season with salt, pepper, and thyme.
- Mix to cover the vegetables evenly with oil and seasonings.
- Bake at 450°F for 20 minutes, until roasted and fragrant.
- While the veggies bake, cook the pasta according to package instructions.
- Before you drain the cooked pasta, reserve 1/3 cup of the pasta water in a bowl.
- Blend the hot roasted veggies with the reserved pasta water until a smooth sauce forms.
- Pour the sauce over the cooked pasta and toss to coat.
- Serve immediately, topped with parmesan cheese or plant-based parm.
Notes
Check the doneness of the veggies after baking; they should be tender but not mushy. It’s essential to reserve pasta water for the sauce’s creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup pasta with sauce
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg