Easy Roasted Veg and Greens Pasta Sauce
Nothing says cozy night in quite like a bowl of pasta. For both nutrient density and deliciousness, this bowl includes a sheet pan’s worth of roasted veggies. Adding a generous handful of greens to half of the sauce and then swirling the two together adds fanciness to this quick Sunday night feast.
Ingredients:
½ butternut squash, cubed ½ onion, chopped 2-3 cloves garlic, peeled and smashed 2-3 sprigs of each rosemary and thyme 1-2 tbsp olive oil for roasting Salt and pepper to taste ¾ cup Oatmilk ½ cup water ¼ cup nutritional yeast Juice of 1 lemon Handful of spinach to add some greens or to make fun colours Cooked pasta of your choice Optional garnish: nuts or seeds, basil, nutritional yeast, fried capers, or anything you want!
Steps:
Preheat your oven to 400 F.
Toss together butternut squash, onion, garlic, herbs, and olive oil on a baking sheet. Season with salt and pepper to taste and roast for 40 minutes or until tender.
Put roasted veg in a blender with Oatmilk, water, nutritional yeast, and lemon juice, and blend until smooth. Taste and adjust seasoning to your liking. If it is too thick, add more water or Oatmilk to get it to your desired consistency.
Take out half of the mixture and add a large handful of greens to what remains in the blender. Blend until smooth.
Reheat the sauces if needed.
Swirl the two sauces together on top of your warm al dente noodles, garnish and serve.
-Elena Mari and Nathan Legiehn for Greenhouse
