Butternut Cream Farfalle with Black Beans and Pumpkin Seeds - Forks Over Knives

Ingredients

• 2 10-oz. bags frozen butternut squash cubes
• 1 small onion, quartered
• 2 cloves garlic
• 1 tablespoon tomato paste
• 1 teaspoon curry powder
• ½ teaspoon dried oregano
• 8 oz. dry whole wheat farfalle or bow tie pasta
• 1 15-oz. can black beans, rinsed and drained (1½ cups)
• 1 tablespoon almond butter
• Sea salt, to taste
• Freshly ground black pepper, to taste
• ¼ cup unsalted roasted pumpkin seeds (optional)
• Smoked paprika (optional)