Spaghetti with Butternut Squash2020-08-01
- Servings: 6
- Prep Time: 10m
- Cook Time: 30m
Average Member Rating
(0 / 5)
0 People rated this recipe
This information is per serving.
- •Butternut squash ≈ 600 gr.
- •Soy (coconut) milk 1 cup
- •Cashew 1/2 cup (optional)
- •Nutmeg 1 pinch (optional)
- •Onion 1 pc.
- •Vegetable oil 2 tbsp. l
- •Thyme 1 tsp
- •Salt 1.5 tsp
- •Pasta (spaghetti) 400 gr.
What products can be used for server?
You can finely chop fresh herbs (parsley or dill), sprinkle with pasta. Also use grated Parmesan, sunflower, pumpkin or sesame seeds, lightly fried in a pan.
From butternut squash you can make a great vegan pasta sauce with a pleasant, delicate, slightly sweet taste. Great for any short pasta.
Peel the squash (about 600 gr.) From the peel and seeds, cut into large cubes (I have frozen squash). Put in a pan, pour in water, bring to a boil and simmer for 15-20 minutes. At the end of cooking, the pumpkin should be very soft and brittle. Drain the water.
Using a blender, grind the squash to a smoothie condition. Next, we need 1.5 cups of squash puree.
Combine in a blender 1.5 cups of squash puree, 1 cup coconut milk, 1/2 cup cashews (optional), a pinch of nutmeg (optional). Beat until smooth.
Peel and finely chop 1 medium onion.
Heat 2 tablespoons of vegetable oil in a pan, fry the onions over low heat for 5-7 minutes until soft and transparent.
Pour the squash sauce from the blender, mix, bring to a boil, add 1.5 teaspoons of salt, pepper, cumin and cook over low heat for 3 minutes.
Boil the paste according to the instructions on the package. Drain the water.
Combine the pasta with the sauce, mix well. The dish is ready!