Creamy butternut squash pasta with crunchy BBQ coconut chips
Craving pasta with a creamy, dreamy sauce? Switch it up with this butternut squash-based delight (or try it with sweet potato subbed in). The sauce will keep for several days in the fridge, and also freezes beautifully for those weeknights when you're busy, but want to avoid getting takeout again. Our smoky coconut chips make a great bacon substitute in main courses, salads, and soups, and in this recipe they make a delicious, crunchy finishing touch.
- 2 cups diced butternut squash or sweet potato
- 2 tbsp olive oil
- 2 cloves of garlic, minced
- 3 tbsp nutritional yeast
- 2 tbsp tahini
- 1 cup of cooking liquid from the pasta, or nut milk
- 6oz spaghetti
- 1 cup fresh spinach finely chopped kale
- 1 pack of PRANA Charleston BBQ coconut chips or PRANA Jive spicy chili coconut chips
- Preheat the oven to 350°F (180°C).
- Spread the diced squash and garlic on a baking sheet covered with parchment paper. Drizzle with olive oil and season with salt and pepper. Bake for 30 minutes, or until the squash is soft. Stir halfway through cooking.
- While the squash is cooking, heat a large pot of salted water to a boil and cook the spaghetti according to the package direction. Once it's done, set aside a cup of the cooking liquid and then drain the spaghetti. Transfer it back to the pot and drizzle with olive oil so that it doesn't stick.
- Once the squash is cooked, drain it if there's too much oil leftover, and then put it in a blender or food processor with the nutritional yeast, tahini, and whatever liquid you're using (cooking liquid from the pasta or a nut milk). Mix until smooth and creamy. Season to taste and add a bit more liquid if the sauce is too thick.
- Pour the sauce on the pasta, add the spinach and stir. Set aside for several minutes until the spinach wilts. Serve topped with crunchy coconut chips.