CREAMY WALNUT PASTA ‣‣ vegan & gluten-free

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds flavor without dairy

Add cubed butternut squash into a bowl and top with olive oil and black pepper; toss to coat.

Transfer the squash onto a baking sheet and spread it out evenly.

Bake in a 425-degree oven for about 30 minutes until soft and tender.

Soak 1/4 cup of walnuts in hot water for about 20 minutes; drain the walnuts after soaking.

In a blender, combine soaked walnuts, nutritional yeast, diced shallot, garlic clove, miso paste, and water; blend until smooth and creamy.

Bring a large pot of water to boil on the stove and add spaghetti pasta; cook according to package instructions.

In the last 30 seconds of cooking, add spinach to the boiling water to wilt it quickly.

Drain the pasta and spinach in a strainer and transfer them back into the pot.

Add the roasted butternut squash, a splash of pasta water, and the walnut sauce to the pot; toss everything together using salad tongs.

Garnish with lemon juice, fresh sage, and additional cracked pepper; serve with crumbled walnuts on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens