Butternut Squash & Spinach Pasta Sauce
Toss your noodles in this extra creamy butternut squash spinach sauce! It's packed with warm pumpkin pie seasonings, cumin and a dash of cayenne. It's the best pasta sauce for fall!
Servings 6 servings
Ingredients
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 1 tsp pumpkin pie spice
- ½ tsp paprika
- ½ tsp cumin
- 3 garlic cloves, minced
- ⅛ tsp cayenne pepper
- Sea salt and pepper to taste
- (2) 10oz packages frozen butternut squash
- 1 ½ cups vegetable broth
- ½ cup unsweetened soy milk
- 10oz frozen spinach
- 16oz spaghetti noodles
- Parsley for garnish
- Vegan Parmesan cheese for garnish (I use Violife Parmesan wedge)
Instructions
- Boil water in a separate large pot and cook the noodles.
- While the noodles are cooking, in a large saute pan, saute the onion in olive oil until it's soft. Add garlic, cumin, pumpkin pie spice, cayenne, paprika, salt, and pepper to the onions. Cook for 2 minutes or until fragrant.
- Add the frozen butternut squash chunks and vegetable broth. Bring to a boil and then reduce it to a low simmer. Cook for 10 minutes or until the squash is soft.
- Carefully pour the mixture into a blender and blend until it's completely smooth. Pour the sauce back into the pan over medium heat. Stir in the soy milk and frozen spinach. Cook for 5 more minutes or until the spinach has fully defrosted.
- Drain the noodles and then add them to the pan with the sauce. Stir to coat each noodle in the sauce. Garnish with parsley and vegan parmesan.