Sometimes the comfort food comes a-callin'.
And now you can happily pick up, dive in, and feel no guilt.
This version is 100% vegan, gluten free, and (the best part) EASY!
Alls you need:
1 Small/Medium Butternut Squash
1 lb of your fave gluten free pasta
1 TBS Nutritional Yeast
Salt to taste
There are a couple of ways you can do this.
But first, it's wise to get the pasta goin'. Follow the directions as written, then set drained pasta aside to cool. I used some silly fusilli pasta today.
Next, cut, quarter and peel the skin off your squash like so.
Feel free to add the nutritional yeast to the pasta whenever.
Now, this next step is where you can get choosy.
I typically like to steam my squash and save all those blessed little nutrients as much as possible.
But for some reason I was in a time crunch today, so I boiled them instead.
After they are soft (you can easy lance them with a fork or knife), put them in my blender with a cup or two (depending on your desired density) of water and blend till its smooth. You actually might want it a little more on the slurry side, so keep that in mind with how much water you add.
Then you simply pour that butternut soup over the pasta and mix well. It will thicken as the pasta absorbs the water.
Add salt to taste, and that's it!
See how it thickens? It's creamy, buttery, savory and delicious.
Bon apetit!
