Acorn Squash Alfredo Sauce


4 Cups roasted acorn squash (about 1 medium squash)
1/2 bag pasta (any variety you choose)
1/2 - 1 cup Italian parsley
1 cup mushrooms, sliced
1 cup frozen peas
3/4 cup plain plant milk (almond/hemp/soy)
1/3 cup nutritional yeast flakes (nooch)
2 Tbsp Dijon mustard
2 Tbsp dried Italian herb blend (basil, oregano, thyme)
1 Tbsp maple syrup (optional – taste sweetness of squash before deciding)
1 tsp red pepper flakes or dash of cayenne
Salt and pepper to taste
Sprinkle of non-dairy parmesan on top (optional)

Directions: Preheat oven to 350 degrees. Fill a baking pan or casserole dish with water to about 1 inch deep. Slice the acorn squash in half lengthwise and place the halves, cut side down, in the baking pan and bake for 60-70 minutes. Remove pan from oven and set aside. Bring a medium size pot of water to a boil while the squash is cooling. Add
pasta to boiling water and set a timer for 2-3 minutes less than directions on the package. When squash has cooled enough to handle, scoop out the flesh and put it in a food processor along with the parsley, nooch, milk, Dijon and herbs and blend for 2-3 minutes (the parsley should be in small bits). Season with salt and pepper and taste. Add maple syrup and more cayenne, if desired. When the timer goes off, add the mushrooms to the pot with the pasta (which should be mostly cooked) and boil for the remaining 2-3 minutes, adding the peas during the last minute. Drain pasta mixture and pour into a large bowl. Top pasta with sauce and garnish with parmesan and herbs and serve or cover and store in the fridge for up to 4 days.

Healthy Facts October 2016: Acorn Alfredo Sauce

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