Superfood Vegan Alfredo

The butternut squash adds creamy comfort and antioxidant goodness

Ingredients

- 1 package pasta of choice (I used multigrain organic fettuccine
- 1 butternut squash (about 4 C) diced
- 1 small yellow onion diced
- 3 cloves garlic
- 2 C low sodium veggie broth or water
- 3 TB sage
- 3 C kale
- 2 TB olive oil
- 2 TB nutritional yeast
- S&P to taste
- red pepper flakes to taste

Directions

- start boiling water for pasta
- cut the sage into ribbons and saute. Set aside
- rip kale into bite sized pieces, saute, and set aside
- Saute onions, garlic and squash in same pan (I'm big in not having to wash a lot of dishes) until onions are translucent
- add water or broth and bring to boil
- add spices
- reduce to simmer
- pasta water should be ready to go, so go ahead and add pasta
- Squash mixture should reduce to 1/2, about 15-20 min
- turn off burner. use immersion blender to puree mixture, or let it cool a bit and put in regular blender
- put cooked pasta into the squash "alfredo," adding pasta water as needed to thin out consistency
- toss in kale and sage

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© 2020 by Rachel Canale 

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