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Butternut Squash Alfredo Penne with Mushroom and Onion

Servings 4 servings

Ingredients

  • 1 tbsp olive oil
  • 1 1/2 cup butternut squash cubed
  • 2 tbsp butter (vegan butter if making a vegan dish)
  • 4 cloves garlic minced
  • 1/2 cup onion diced
  • 1 cup mushroom thinly sliced
  • 3 tbsp regular or gluten free all purpose flour
  • 2 cups unsweetened soya milk/almond milk
  • 1 cube vegetable broth
  • 1 cup vegan cream cheese
  • 1/2 tsp pepper
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 3 tbsp nutritional yeast
  • 16 oz regular or gluten free penne

Instructions

  1. Preheat oven to 350°F. Drizzle olive oil on a baking sheet, spread butternut squash along the sheet, and cover with foil. Bake for 35-40 minutes or until tender when pierced with a fork. Once finished, remove from heat and place in a food processor. Blend into a smooth puree.

  2. In a large pan, melt butter on medium heat. Add garlic, onion, and mushroom. Cook until mushrooms start to soften and mix in flour.

  3. Pour in milk substitute of choice and turn to high heat, whisking the whole time. Once sauce begins to bubble, reduce to medium-low heat.

  4. Stir in vegetable broth cube, vegan cream cheese, pepper, oregano, basil, cayenne pepper, and nutritional yeast. Whisking after each one is added.

  5. Fill a medium sauce pan with water and salt the water generously. Bring to a boil then add penne. Cook until al dente.

  6. Add butternut squash puree to the sauce and mix well.

  7. Remove water from penne and fold it into to the sauce. Continue cooking on low heat for an additional 3-5 minutes or until any excess water is absorbed. Enjoy!