⅔ cup plain unsweetened almond milkwe used plain unsweetened Milkadamia, but any variety of plant milk should work well.
½ tsp garlic powder
½ tsp sea salt
¼ tsp ground turmeric
¼ cupnutritional yeast
8 oz rigatoni noodles or pasta of choice
dried parsleyfor garnish
Vegan Parmesan Sprinkles
¼ cup raw sunflower seeds walnuts or cashews would also work well
2 Tbsp nutritional yeast
1 tsp sea salt
Steam butternut squash in a saucepan over medium-high heat for about 10 minutes. Squash should be pierced easily with a fork. Drain and rinse with cool water. Add squash, seasonings, lemon juice, almond milk and nutritional yeast to a blender and blend until smooth. Set aside.
Cook pasta in a sauce pan according to package instructions. Drain the pasta and return to the pan. Top with the butternut squash sauce and gently mix until evenly coated over medium heat. Cover with a lid and allow to heat until gently simmering - about five minutes.
To make the vegan parmesan sprinkles, add sunflower seeds, nutritional yeast, and sea salt to a blender or food processor and grind until it forms and even sandy texture. Store in an airtight container for several weeks in the refrigerator.
Portion out servings of the butternut squash pasta and top with parmesan sprinkles and a dash of dried parsley to serve.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.