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Cheesy Buttercup Squash Tortiglioni 🌿
500g tortiglioni or pasta of choice
1 buttercup squash, halved + seeds removed
1/4 cup nutritional yeast
1/4 tsp nutmeg
1/2 tsp garlic powder
pinch cayenne (optional)
oat milk, as necessary for thinning sauce
1 red onion
1 bell pepper
4 handfuls spinach
3 tbsp @love.legrand vegan butter, divided
salt + pepper, to taste
Brush squash with 1 tbsp melted vegan butter & season. Roast in a preheated oven at 400 for 45 minutes (until soft and cooked)
Scoop out flesh and add to a high speed blender with nutritional yeast, nutmeg, garlic powder, cayenne and a generous pinch of salt + pepper.
Add oat milk, a little at a time. Blend until smooth. Add oat milk as necessary for thinning the sauce.
Cook pasta in a pot of boiling and salted water until nearly cooked.
In a frying pan, cook veggies in vegan butter. Season. Add spinach last and cook until just wilted.
Drain pasta and reserve a little cooking water.
Add pasta and sauce to pan with veggies and stir to coat. Cook for a minute or two until everything is hot.
Top with more nutritional yeast and enjoy!
Serves 4-6
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