Creamy Butternut Squash Pasta

2 Cups pasta of choice

4 Cups chopped butternut Squash

1 Yellow onion

1-2 Cloves of garlic

2 Tbsp O-Live & Co Olive Oil

Sauce:

¾ Cup plant-based milk

2 Tsp arrowroot starch (or cornstarch)

¼ Cup nutritional Yeast

1 Tbsp lemon juice

1 Tbsp miso paste

Sage Breadcrumbs

2 pieces leftover bread (sub store bought breadcrumbs)

1 Tbsp O-Live & Co Olive Oil

~10 Sage leaves

Salt and Pepper to taste

Parmesan or dairy free parmesan to serve.

1. Preheat oven to 375. Chop onion, garlic, and squash, toss in olive oil, bake for about 35 minutes until squash is tender.

1. Meanwhile, bring a pot of salted water to boil, and cook pasta according to directions.

1. Add squash, onion, and garlic to a high-speed blender with the sauce ingredients and blend until smooth.

1. To make the breadcrumbs, blitz bread in a blender or food processor until crumbs are formed. Fry in a pan with olive oil, salt, pepper, and chopped sage until crispy.
2. Toss pasta in sauce, top with crispy sage breadcrumbs and enjoy!