Butternut squash and tomato pasta sauce… need I say more?! It’s the perfect way to add a TON of vegetables to a satisfying and creamy pasta dish. The silkiness of the squash makes for a creamy sauce, with no dairy necessary (except for some cheese on top because yuuum!) Sometimes a squash sauce can fall flat and dull but this one takes it up a notch with tomatoes, fresh herbs, and all the garlic-y goodness you can expect from a pasta sauce.
PS- yep, the pasta recipe is coming tomorrow! Hang tight. I can’t wait to share it because this combination is killer!
Creamy, Vegan Butternut Squash and Tomato Pasta Sauce
Add white wine and sauté for a final five minutes. Turn off heat and let cool slightly.
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.
Once your pasta is cooked, add to the sauce in the pan and stir to combine. Serve warm.