Savory Sauced Baked Pasta & Peas – Clean Food Cafe

Ingredients

• 1 lb butternut squash, chopped
• 1 can full-fat coconut milk (15 oz can)
• 1/3 cup nutritional yeast
• 1/8 tsp ground nutmeg
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1 tsp salt
• Pinch cayenne to taste
• 4 tbsp lemon juice
• 1 cup water
• 1 lb gluten-free pasta (elbows, shells or any other shape you prefer). Use a favorite pasta that meets your dietary preferences.
• 4 cups frozen peas
• Fresh parsley and red pepper flakes for serving (optional)
• We used frozen butternut squash because it's already chopped and cooks quicker when making the sauce.