Creamy, Vegan Butternut Squash and Tomato Pasta Sauce

Ingredients

• 2 onions
• 1 butternut squash skin removed and chopped
• 2 cups of vined cherry tomatoes chopped
• 4 large cloves of garlic minced
• 3 tbs of dried basil
• 1 tbs of dried garlic
• 3 tbs of every day garden seasoning
• 1/2 cup of organic dry white wine
• 3 cups of almond milk or any vegan milk
• 1.5 tbs of fresh rosemary minced
• 1.5 of fresh sage minced
• 1/2 cup sundried tomatoes removed from oil

Instructions

1. Sauté the onion over medium high heat in olive oil. Stirring occasionally, cook until fragrant, about five minutes.
2. Stir in butternut squash and sauté for about 20 minutes.
3. Add chopped cherry tomatoes and minced garlic- sauté for another 10 to 15 minutes.
4. Add basil, garlic, dried garlic, fresh sage, fresh rosemary, and everyday seasoning. Stir.
5. Add white wine and sauté for a final five minutes. Turn off heat and let cool slightly.
6. Ladle a few spoonfuls into a blender with some of the almond milk and blend. Add the sun-dried tomatoes and blend until smooth. Pour back into a large pan over low heat. Continue blending with the almond milk until smooth and all of the squash mixture in blended. Taste and adjust seasoning as necessary.
7. Once your pasta is cooked, add to the sauce in the pan and stir to combine. Serve warm.