The Nutramilk Blogazine
In a Nutshell
Our recipes, diet, health, wellness and fitness blogazine, where we bring you weekly advice, ideas and inspiration for living a healthier lifestyle and your NutraMilk processor.
Pasta for babies and kids is always one of the top favorites.
How can we make pasta more nourishing and play around with different flavors? This dish is a great example, this recipe is super creamy and tasty, it has a subtle sweetness from the roasted butternut squash and cashew milk that kids will love. Enjoy!
INGREDIENTS
- 1 lb uncooked pasta of choice (use a gluten free variety, if necessary)
- 2 cups cooked butternut squash
- 2 cups vegetable broth
- 1/2 cup cashews
- 2 tbsp. nutritional yeast
- 1 tsp sea salt
- 1/2 tsp ground sage
- 1 tbsp. olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- black pepper (to taste)
INSTRUCTIONS
- Boil water for the pasta and cook pasta according to package directions.
- Meanwhile, make the sauce:
- Heat olive oil over medium heat in a large skillet or dutch oven. Sauté the onions until translucent, about 3-5 minutes. Add the garlic and continue to cook, stirring continuously for another 30 seconds, until fragrant.
- Add the cooked butternut squash, broth, cashews, nutritional yeast, sautéed onions salt and sage to the NutraMilk and process until smooth and creamy.
- Reduce heat to medium/low and pour the sauce into the skillet. Simmer the sauce, stirring occasionally, until warmed through. If you have time, simmer for a few minutes longer to let the flavours develop more. Add salt and pepper to taste.
- When the pasta is done cooking, drain it and add it to the skillet with the sauce. Gently stir until evenly coated. Serve immediately.
Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.
Recipe inspired by The Recipe Well.
