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Rigatoni with a butternut squash sauce

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2 cups rigatoni
2 cups butternut squash, cubed
1 medium carrot, chopped
1/4 cup nutritional yeast
1 cup plant based milk of your choice
1/2 tsp salt
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp cumin
1 tbsp tomato paste
2 tsp olive oil
1 cup mushrooms, chopped
1 tbsp tamari



Cook the pasta according to packaging instructions. At the same time, cook the butternut squash and carrot until softened. Drain and rinse.

Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste and blend until smooth. Heat the olive oil in a large non-stick frying pan.


Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms soften.

Add the sauce and the pasta to the frying pan. Stir for a few minutes before serving.

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