Image
Prep Time
20
Cook Time
30
Course
Dietary Choice
Ingredients
- 4 cups butternut squash, peeled, seeded, and cubed
- 1 teaspoon tamari
- 16 oz. brown rice or other whole-grain pasta (macaroni, spirals, shells)
- 1 cup of your favorite nuts (cashews, almonds, walnuts, macadamia, etc.)
- 2 tablespoons tahini
- 1 small lemon, juiced
- 2 tablespoons tamari, shoyu or soy sauce
- ¼ cup nutritional yeast
- ½ teaspoon turmeric powder
- Dash of black pepper (to taste)
- Paprika, for garnish
Directions
- Boil 2 cups of water in a medium-sized pot with steamer basket. If you don’t have a steamer basket, don’t worry, you may omit it.
- Place chopped squash in pot and cook until tender, adding a dash of sea salt before covering with the lid.
- In another large pot, boil pasta according to package instructions.
- Blend ½ cup water with 1 cup nuts, until smooth.
- Add cooked squash, tahini, lemon juice, tamari, nutritional yeast, turmeric and black pepper in a food processor until smooth.
- Mix sauce with pasta and bake in a casserole dish at 350 degrees F for 15 minutes.
- Sprinkle with paprika for garnish and serve!
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