I was curious about exploring a squash type pasta dish as although I adore squash, I'm not a huge fan of a sweeter flavour profile with my pasta. However, I was pleasantly surprised by this dish! It was extremely easy to whip up on a weeknight, it's creamy and satisfying but you are getting a good dose of vitamins and nutrients in your sauce. Will it replace carbonara? Heck no. But it's a good dish on it's own, or as a side to a protein.
I think the addition of the nutritional yeast was important to achieve that umami flavour and deepen the richness of the sauce. If you don't have it, not too worry as it's not necessary and there are plenty recipes without it, I just really love what it adds. I do really encourage you to try it though as it's fantastic in so many things - mainly salad dressings!
1 butternut squash, peeled and cubed
1 onion, chopped
2 cloves garlic, diced
1.5 cups broth
tiny splash of apple cider vinegar
1/4 cup nutritional yeast
1 tsp sage (or any dried herb you fancy)
sprinkle of chili flakes
parmesan cheese (optinoal)
1/2 box of pasta of choice
glug of olive oil
salt & pepper
Heat the oil in a large pan - and add the onion. Cook on medium heat for about 10 mins, add the garlic and cook for a few minutes more. Then add the squash, chilis & sage and heat through. Add the broth, season with salt and pepper and allow to simmer for 20 minutes. Meanwhile, heat your water and cook pasta according to package directions. When you drain the pasta, reserve some cooking liquid incase you need it later to loosen the sauce.
After about 20 mins, check the squash is really soft. Transfer to a high powered blender, add the nutritional yeast, splash of apple cider vinegar, blitz until smooth. If there isn't enough liquid, add some more broth, water or pasta water. Taste and adjust seasoning as required. Pour sauce over pasta, stir to combine. Sprinkle with additional chilis if you fancy and of course, parm always tastes good on top! Enjoy!