In a 375 degrees F oven roast a medium butternut squash and a full head of garlic drizzled with olive oil.
Cook 500g of pasta in salted boiling water. Add broccoli florets (1 head) to the same pot 3 minutes before the pasta is done. Drain and reserve some of the cooking water.
Add the cooked butternut to a blender (without the skin). Add :
– 1 tbsp dijon mustard,
– 1 tbsp miso paste,
– juice from 1/2 lemon,
– 1 head of roasted garlic or 1 tsp garlic powder,
– 1 tsp smoked paprika,
– 1/2 cup nutritional yeast,
– 1/2 cup unsweetened plant based milk,
– salt and pepper.
Blend, adding some of the cooking water if necessary until desired consistency. Taste and adjust (salt/ lemon/ garlic?).
Pour the sauce over the pasta and broccoli.
Optional: cover with vegan cheese and/or breadcrumbs and bake in the oven for approx. 15 minutes.
@Veganmontréal 