Butternut Squash Pasta

ngredients:

  • 1/3 cup vegan parmesan
  • Sea salt, 1/2 tsp
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 3/4 cup unsweetened dairy-free milk
  • 1.5 cups cubed butternut squash
  • 1.5 cups vegetable broth
  • 1/8 tsp nutmeg
  • 1/4 tsp red pepper flakes
  • 1/2 tsp dried thyme
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1.5 tbsp olive oil
  • 12 oz whole wheat spaghetti (or any preferred pasta)
  • 10 fresh sage leaves
  • 4 tbsp olive oil for frying sage

Instructions:

  1. Prepare Pasta Water: Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
  2. Crispy Sage: In a separate large pan, heat 1 tbsp olive oil over medium heat. Add fresh sage leaves and fry them for about 20 seconds on each side until crispy. Remove and place them on a paper towel to drain excess oil.
  3. Prepare Sauce: In the same pan used for frying sage, add diced onions and sauté until translucent. Season with salt. Then, add dried thyme, nutmeg, red pepper flakes, and minced garlic. Sauté for another minute.
  4. Cook Butternut Squash: Add vegetable broth, cubed butternut squash, salt, and pepper to the pan. Mix well, cover, and simmer over low heat until the squash becomes tender.
  5. Cook Pasta: While the sauce is simmering, add spaghetti to the boiling water and cook according to package instructions until al dente. Drain and toss with a bit of olive oil.
  6. Blend Sauce: Once the squash is tender, transfer the mixture to a blender. Add nutritional yeast, lemon juice, and unsweetened dairy-free milk. Blend until smooth.
  7. Combine Sauce and Pasta: Pour the blended sauce back into the pan with the cooked onions and spices. Mix well and adjust seasoning as needed. Add the cooked pasta to the sauce and toss until well combined, cooking for an additional 2-3 minutes to heat through.
  8. Serve: Serve the pasta hot, topped with vegan parmesan and the crispy sage leaves.

Nutritional Information (Per Serving):

  • Calories: 380
  • Protein: 10g
  • Carbohydrates: 55g
  • Fat: 12g

This recipe provides approximately 8 Weight Watchers SmartPoints per serving. Enjoy your delicious and satisfying butternut squash pasta with fewer points!

here are some additional details to help you prepare the Butternut Squash Pasta:

Tips:

  1. Choosing Butternut Squash: Look for a butternut squash that feels heavy for its size, with a firm and unblemished skin. This indicates ripeness and freshness.
  2. Prep Ahead: You can save time by preparing the butternut squash in advance. Consider buying pre-cut squash cubes from the store or prepping the squash a day before cooking.
  3. Creamy Texture: For a creamier sauce, you can add more dairy-free milk or vegetable broth to the blender when blending the cooked squash mixture. Adjust the consistency according to your preference.
  4. Seasoning: Taste the sauce before combining it with the pasta and adjust the seasoning accordingly. You can add more salt, pepper, or other spices to suit your taste.
  5. Garnish: Garnish the pasta with additional fresh herbs like parsley or basil for added flavor and freshness. You can also sprinkle some red pepper flakes for extra heat if desired.

Storage:

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
  • Freezing: You can freeze the sauce separately for up to 3 months. Thaw it in the refrigerator overnight before reheating and mixing it with freshly cooked pasta.

Serving Suggestions:

  • Serve the butternut squash pasta as a main dish for a cozy dinner or as a side dish alongside grilled vegetables or a green salad.
  • Pair it with a glass of white wine or sparkling water with lemon for a refreshing beverage option.

By following these tips and additional details, you’ll be able to create a delicious and satisfying butternut squash pasta dish with lower Weight Watchers points. Enjoy your meal!