
Recipe
Ingredients
- •1 medium butternut squash, peeled and cubed
- •1/2 cup full-fat coconut milk
- •1/4 cup nutritional yeast
- •1 tsp onion powder
- •1/2 tsp garlic powder
- •1/2 tsp sea salt
- •1 package (14 oz) hearts of palm pasta, rinsed
Instructions
- 1.Steam or boil the butternut squash cubes until very tender, about 15-20 minutes.
- 2.Drain the squash and add it to a high-speed blender with the coconut milk, nutritional yeast, onion powder, garlic powder, and sea salt.
- 3.Blend until completely smooth and creamy. Adjust seasoning to taste.
- 4.Gently warm the rinsed hearts of palm pasta in a skillet over medium heat.
- 5.Pour the 'cheese' sauce over the pasta and stir to combine. Serve immediately.