Vegan Butternut Squash Pasta with Rosemary Mushroom Bacon

Posted by in Christmas, Cooking, Lunch/Dinner, Pasta, Thanksgiving | 0 comments

 












 

 

Hello & Happy Wednesday!!






 

 

While the majority of us gravitate towards rich pumpkin desserts during the fall, I also love all the savory dishes! Soups, mashed potatoes, and definitely, pasta! Believe it or not you can make a fab fall inspired pasta sauce in minutes! All you need is some veggies, herbs, and a handful of cashews. 

 

One of my favorite fall veggies, is butternut squash. The flavor profile is similar to a sweet potato, but in my opinion blends even better with fresh herbs like rosemary and thyme. When thinking of the next best fall pasta dish, I knew we had to do a butternut squash pasta!

 




What’s great about this dish, is everything! It’s quick, easy, veggie packed, flavor packed, perfect for fall, filling, packs plant protein, perfect for entertaining, can easily be made in bulk, perfect for meal prep, and the bacon is savory with a hint of sweet!


 

If you love all things pasta or butternut squash, you have to try this new vegan Butternut Squash Pasta with Rosemary Bacon!






 




 

 





Why this recipe is great:

Veggie packed 
Flavor packed 
Perfect for fall 
Rosemary Mushroom Bacon 
Perfect for Meal Prep
Can easily be made in bulk
Grat for entertaining








 




 

 




 




 




 




 




 

 




 

Serves 4

Vegan Roasted Butternut Squash Pasta with Rosemary Mushroom Bacon

15 minPrep Time

1 hr, 15 Cook Time

1 hr, 30 Total Time

Save RecipeSave Recipe

Ingredients

    Sauce: 
  • 1 tbsp olive oil
  • 2 cups butternut squash
  • 2 tbsp fresh thyme 
  • 2 tsp fresh rosemary, chopped 
  • 2 cloves garlic, minced 
  • Salt/Pepper as needed 
  • 1 lb cooked linguini pasta 
  • 1/2 cup cooked cashews
  • 1 cup vegetable broth
  • Mushroom Bacon: 
  • 1 small package of fresh shiitakes
  • 1 tbsp soy sauce or tamari
  • 1 tbsp vegan Worcestershire
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp maple syrup
  • 2 cracks fresh black pepper 

Instructions

  1. Soak cashes in boiling hot water for 10-15 mins
  2. Preheat oven to 400 degrees F. On a baking sheet, toss together the olive oil, butternut squash, garlic, thyme, red pepper flakes, salt, and pepper.
  3. Transfer to the oven and roast for 10-15 minutes. If squash is stilll not soft, continue to bake until tender.
  4. Transfer the squash to a high power blender with the soaked cashews, and add the vegetable broth. Puree until smooth. Season with salt and pepper. Combine the cooked pasta with the sauce. 
  5. Mushroom bacon: Preheat oven to 250 degrees. Combine all the ingredients in a bowl. Once preheated spread out the mushrooms on a pan and bake for 45-60 mins until slightly crispy. 
  6. Serve warm, garnish with mushroom bacon and fresh thyme
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http://eatdrinkshrink.com/cooking/vegan-butternut-squash-pasta



 


 




 

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