Creamy Butternut Squash Pasta

This recipe is made with organic bone broth to help support gut health and inflammation

THE RECIPE

Ingredients: 

1.5 cups butternut squash purée (I used an organic purée from a can)

1 cup organic bone broth

1/2 cup plain almond milk (make sure it’s unsweetened)

1/4 cup nutritional yeast 

sautéed onion and garlic (I did half an onion and 1 garlic clove. Use as much as you like or omit for sensitivity)

BIG pinch of sea salt

Pinch of black pepper

1/4 cup of pasta water

Cracked red pepper

1 package of rigatoni (or use a gluten free pasta)

For protein, we put turkey meatballs on top!

Method

Start by boiling your water and making your pasta. While the pasta cooks, put all ingredients except pasta water and cracked red pepper in a blender or food processor.

Blend until smooth. Strain your pasta and keep about a 1/2 cup of pasta water. Pour butternut squash sauce on top of pasta. Mix together. Slowly add pasta water as needed for desired creaminess. Top with cracked red pepper! And maybe meatballs too!

Enjoy!

Love this recipe? Please share a picture of your meal on social media and tag @abbyhersamhealth!

Questions or comments? Please comment below