Rigatoni with Roasted Garlic Butternut Squash Sauce

Rigatoni with Roasted Garlic Butternut Squash Sauce

From the Page

We're your online guide to making conscious choices that help people, animals & the planet. Not only is it versatile and comforting but it just happens to be beautifully hued, doesn’t it? This simple pasta dish showcases all of squash’s best features, including its lovely color! The sauce is rich and velvety, and the wilted kale adds a nice bite, making this a wonderful meal to share with family over the holidays if you ask me! Reduce heat & simmer until squash is very tender, about 15-20 minutes. Once tender, purée the squash, veggie broth and roasted garlic until smooth. Stir in the nutritional yeast, almond milk, cayenne pepper, and salt to taste. Season a pot of boiling water with salt and add the rigatoni. When it is nearly cooked to al dente, add the kale into the pot so it wilts and tenderizes. Cook for the last couple of minutes and strain pasta and kale. Finally, toss the rigatoni and kale with the sauce and garnish with fresh sage. Having recently adopted a vegan lifestyle, Robin uses her blog to document her cooking adventures, offering up fun and delicious recipes. Aside from getting creative in the kitchen, Robin loves reading in bed, buying (and attempting to grow) fresh flowers, and watching any and all documentaries. Disclosure: One Green Planet accepts advertising, sponsorship, affiliate links and other forms of compensation, which may or may not influence the advertising content, topics or articles written on this site. Click here for more information.

Visit Page

Found on

 

Related