Pasta (7 oz)
based on package instructions.
While the pasta is cooking, make the sauce. Place
Butternut Squash (1/2 cup)
Creamy Almond Butter (1/4 cup)
Tahini (2 Tbsp)
Extra-Virgin Olive Oil (1 Tbsp)
Nutritional Yeast (1 Tbsp)
Coconut Vinegar (1 Tbsp)
Salt (to taste)
Ground Black Pepper (to taste)
into a bowl, and using an immersion blender puree them all until creamy. Add just as much
Almond Milk (to taste)
as needed to get the right consistency.
Drain the pasta and dress with the sauce. Serve it up and enjoy right away!