Creamy Vegan Butternut Squash Pasta

Prep Time: 20 minutes

Cook Time: 40-45 minutes

Servings: 6-8

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Ingredients:

2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces 1 medium yellow onion, roughly chopped
6 tablespoons olive oil, divided
1 teaspoon kosher salt
3⁄4 teaspoon ground black pepper
1⁄4 teaspoon red pepper flakes, plus more for serving 1⁄3 cup packed cup fresh sage leaves
1 cup Ripple Half & Half
1⁄2 cup roasted red peppers
3 garlic cloves, peeled
1 tablespoon nutritional yeast
2 teaspoons lemon zest
1 pound cavatappi pasta
3⁄4 cup grated vegan Parmesan, plus more for serving 1⁄3 cup hazelnuts, toasted & chopped

Directions:

Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
To a large mixing bowl add squash, onion, 3 tablespoons olive oil, salt, black pepper, and red pepper flakes. Toss to coat then spread in an even layer on the prepared baking sheet.
Place in oven and roast until squash is fork tender, 30-35 minutes, tossing vegetables and rotating the pan halfway through cooking.
Meanwhile, in a large 12-inch nonstick skillet placed over medium heat, warm remaining 3 tablespoons oil.
When oil is hot, add the sage and cook, using tongs to toss frequently, until the leaves are lightly browned and crisp, 2-3 minutes.
Use a slotted spoon or tongs to transfer sage to a plate that has been lined with paper towels.
To a blender or food processor, add roasted squash mixture, Ripple Half & Half, roasted peppers, garlic cloves, nutritional yeast, and lemon zest. Blend until smooth (mixture will be thick). Set aside.
Cook pasta in a 6-qt pot until al dente. Reserve 1⁄2 cup cooking liquid before draining pasta.
Add pasta back to the 6-qt pot, along with the pureed squash, reserved cooking liquid, and parmesan. Turn heat to medium-low and stir until pasta is coated evenly and everything is warmed through.
Divide the pasta among bowls and sprinkle the fried sage, hazelnuts, and more parmesan, and red pepper flakes. Serve immediately.