- 2 tbsp vegan cream cheese
- 2 tbsp nutritional yeast
- 150g pasta of choice
- 100g butternut squash, in small cubes
- 3/4 cup plant-based milk
- red chili flakes
- vegan parm
- 1-2 tbsp evoo
- 1 red pepper, stem and seeds removed
- 1 onion, cut in quarters
- 2 cloves garlic, whole
- salt + pepper to taste
- garlicky sautéed kale (vegan butter, garlic and kale pan-fried)
Add red pepper, onion, garlic and squash to an oven safe pan. Drizzle with evoo and roast at 450 degrees for 25-30 minutes (roughly)—toss halfway through. Veggies should be soft and slightly charred.
Transfer veggies to a high speed blender. Add 1/2 plant-based milk, vegan cream cheese, nutritional yeast, salt and pepper. Blend until smooth, adding more plant-based milk as needed (just a little at a time). Sauce should coat the back of a spoon.
Cook pasta according to package instructions. Drain and toss in sauce. Sprinkle with red chili flakes and vegan parm.
Serve on a bed of garlicky pan-fried kale.