Servings: 6-8 (8 cups) 1x
Scale
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 small yellow onion, diced (1 cup)
- 4 garlic cloves, minced
- 3 cups cubed butternut squash, fresh or frozen
- 3 cups cauliflower florets, fresh or frozen
- 2 cups low-sodium chicken broth*
- 3 tablespoons nutritional yeast
- 2 teaspoons fresh squeezed lemon juice
- 2 teaspoon Dijon mustard
- 1 ½ teaspoons fine salt
- ½ tsp teaspoon garlic powder
- ½ tsp teaspoon onion powder
- 16 ounces dry elbows, shells, or penne pasta, cooked al dente**
- Optional for garnish: black pepper, minced fresh herbs, breadcrumbs, and/or grated Parmesan cheese
Instructions
- In a medium saucepan with lid, heat the oil over medium heat.
- Add the onion and cook, stirring occasionally, until onions start to soften, 2-3 minutes.
- Add the garlic and cook, stirring often, until the garlic is fragrant, about another 30 seconds to 1 minute.
- Add the cubed squash, cauliflower, and broth. Then bring the mixture to a steady simmer.
- Once simmering, cover the pan with the lid and cook until the vegetables are very tender, 15-18 minutes. You may need to lower the heat slightly to maintain a steady simmer while preventing it from boiling over.
- When the veggies are very tender, transfer the veggies and liquid to a blender. Add the nutritional yeast, lemon juice, Dijon mustard, salt, garlic powder, and onion powder. Cover and puree until very smooth.
- Taste and adjust the seasonings as desired.
- Meanwhile, cook the pasta in the same saucepan or a pot according to package directions until al dente. Drain the pasta and return it to the pot.
- Pour the sauce over top of the cooked pasta. Toss until pasta is coated in the sauce and serve warm.
- If desired, top with optional garnishes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
* For vegan, substitute vegetable broth for the chicken broth.
** For gluten free, use gluten-free pasta, such as gluten-free macaroni shells, penne, or elbow noodles.
Nutrition Information
- Serving Size: 1/6 of recipe (1 1/3 cups)
- Calories: 366
- Fat: 4 g
- (Sat Fat: 1 g)
- Sodium: 645 mg
- Carbohydrate: 60 g
- (Fiber: 4 g
- Sugar: 8 g)
- Protein: 14 g
- Cholesterol: 2 mg