Vegan Butternut Squash Pasta

This delicious butternut squash pasta is rich and creamy but completely plant-based! This hearty pasta recipe can be made in just 15 minutes.

You'll need: rigatoni (or other short pasta), reserved pasta water, frozen cubed butternut squash, almond milk (or other neutral non-dairy milk), olive oil, nutritional yeast, onion powder, garlic powder, smoked paprika, salt, and black pepper.

Cook pasta according to package directions, reserving 1 cup of pasta water before draining the pasta.

Steam squash according to the package directions until the squash is very soft.

Transfer squash to a blender and add onion powder, garlic powder, smoked paprika, almond milk, nutritional yeast, salt and pepper. Add reserved pasta water, starting with 1/2 cup, and blend. For a thinner sauce, continue to add pasta water until you reach your desired consistency.

Toss with the pasta and serve immediately. For extra cheesy flavor sprinkle additional nutritional yeast on top.

Get the full recipe at iheartvegetables.com