Creamy and flavorful vegan pasta dish with homemade squash pesto sauce

This Vegan Squash Pesto Pasta is a delicious and healthy alternative to traditional pesto dishes. The creamy squash adds a rich and velvety texture to the sauce, while the combination of fresh basil and nuts creates a fragrant and tasty pesto. This dish is perfect for a cozy night in or as a crowd-pleasing main course for a dinner party.

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed
• 2 tablespoons olive oil
• 1/2 cup raw walnuts
• 2 cloves garlic
• 2 cups fresh basil leaves
• 1/2 cup nutritional yeast
• 1/4 cup lemon juice
• Salt and pepper to taste
• 12 oz pasta of choice
• Fresh basil leaves for garnish

Directions

1. Preheat the oven to 400°F. Toss the cubed butternut squash with 1 tablespoon of olive oil and spread it out on a baking sheet. Roast for 25-30 minutes or until tender.
2. In a food processor, combine the roasted squash, walnuts, garlic, basil, nutritional yeast, lemon juice, salt, and pepper. Blend until smooth, adding the remaining tablespoon of olive oil as needed to reach your desired consistency.
3. Cook the pasta according to package instructions. Drain and return to the pot.
4. Add the squash pesto sauce to the cooked pasta and stir until well coated. Heat over low heat if needed to warm the sauce.
5. Divide the pasta into bowls and garnish with fresh basil leaves. Serve hot and enjoy!

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