Creamy Butternut Mafaldine
the way I scavenged to find this pretty pasta
Creamy Butternut Mafaldine
serves 2 / prep and cook time is about 45 minutes
Ingredients
1 tbsp - grapeseed oil
1 tbsp - vegan butter
150 g - mafaldine pasta
1 - butternut squash ( 750 g peeled & diced )
1 - yellow onion
2 cups - canned coconut milk
1 cup - warm vegetable stock
3 tbsp - chopped garlic
1/2 tbsp - chopped rosemary
1/4 cup lemon juice
1 cup - pasta water
1 tbsp - nutritional yeast
1/2 tsp - white pepper
1/2 tsp - salt
a pinch of nutmeg *
salt and pepper to taste *
Tools you will need
A Large Bowl
Wooden Spoon or Spatula
A zester
Pasta Strainer
Baking Sheet
Instructions
Step 1 - Gather all ingredients & pre heat the oven
There is nothing worse than going to make something and realizing you don’t have the stuff ! Gather all the essential mise en place and pre heat the oven to 350 degrees Fahrenheit.
Grab your squash and peel it, cut it in half and scoop out the guts. Then all that’s left is to cut it into large chunks and toss it in a large bowl to toss in oil, salt and pepper.
Grab a sheet tray and line it with parchment paper to lay out the squash. Cut a yellow onion into quarters and lay out all the pieces on the sheet tray along with the squash. Roast for about 40 minutes or until the squash cooked through.
Step 2 - Blend the veg
Once the squash is done and has cooled a bit, add it all to a blender. Blend the squash well while its still a bit warm along with the coconut milk and some warm vegetable stock. Blend till very smooth and then set to the side. This should result in about 1 quart of squash puree.
Step 3 - Boil the pasta and start the pan sauce
Get a large pot of boiling water going and once that’s ready boil the pasta for about 7 minutes as it will finish cooking in the sauce. Also be sure to reserve 1 cup of pasta water before straining the pasta. After straining I recommend cooling down the pasta under some cool water in the sink to avoid it from over cooking.
In a large warm sauté pan, warm up a touch of oil and butter before sauting the garlic till golden brown. Once golden, stir in some chopped rosemary for about a minute before adding on top of this, the strained pasta. In this buttery, garlic herby mixture toss the pasta around and pour in the 1 cup of pasta water to sort of deglaze and pick up those golden browned bits from the bottom of the pan. After this, pour in the squash puree, along with the lemon juice, white pepper and nutritional yeast. Give this all a good stir and allow the pasta to cook and thicken within the sauce. Season with a touch of nutmeg for that alfredo essence and some salt and pepper to taste.
Step 4 - Plating
You can plate this family style or plate and serve for two. Enjoy right away and save the left overs in an air tight food safe container for up to 5 days.
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3