I am transitioning into fall with this Roma tomato and butternut squash pasta sauce. This tangy sauce is so easy to put together and has very simple ingredients, the primary two being delicious Roma tomatoes and tasty butternut squash, of course!. And the coconut cream at the end makes it nice and creamy, but still dairy-free. This creamy vegan recipe is sure to be a hit on your next pasta night!
CREAMY BUTTERNUT SQUASH TOMATO SAUCE
CREAMY BUTTERNUT SQUASH TOMATO SAUCE
4
servings10
minutes20
minutesThis creamy and tangy butternut squash tomato sauce is the perfect way to level up your pasta night!
Ingredients
2 tbsp olive oil
2 cups butternut squash, peeled and cut into small pieces
1 small shallot, diced
2 cups roma tomatoes cut into small pieces
3 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 cup coconut cream
10oz cooked pasta (I used brown rice spaghetti)
Directions
- Heat the olive oil over medium heat in a large skillet, then add the butternut squash and shallot.
- Cook the butternut squash and shallot, stirring often, for 5 minutes and then add in the Roma tomatoes and minced garlic.
- Continue to sauté for about 20 minutes, stirring often, until both the butternut squash and tomatoes are very soft.
- Season with salt and pepper, mix to combine, and cook for another 5 minutes.
- Pour in the coconut cream and bring the sauce to a simmer.
- Remove from heat and add to a blender or food processor, then blend on high speed until the sauce is completely smooth.
- Pour the blended sauce over your cooked pasta and enjoy!!
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