Vegan Butternut Squash Noodles and Toasted Almonds with Pumpkin-Sage Sauce
INGREDIENTS
•
For the pasta:
•
1 large butternut squash, peeled, Blade C*
•
1 tablespoon extra virgin olive oil
•
¼ cup slivered or sliced almonds
•
For the sauce:
•
½ tablespoon extra virgin olive oil
•
6 fresh sage leaves
•
1 large garlic clove, minced
•
¼ teaspoon red pepper flakes
•
1 large shallot, minced
•
1 tablespoon tomato paste
•
1 15oz can pumpkin puree
•
½ cup unsweetened almond milk or vegetable broth (if nut allergy)
•
optional: 2 teaspoons nutritional yeast flakes**
•
salt and pepper, to taste
Comments & Reviews
Just A Pinch Sweepstakes