Extra-creamy Vegan Butternut Squash Pasta ⋆ The Mellow Kitchn

Name: Extra-creamy Vegan Butternut Squash Pasta ⋆ The Mellow Kitchn
Ingredients: 1 kilogram butternut squash; 2 cloves garlic; 125 milliliters vegetable broth (1/2 cup); 1 tablespoon olive oil, extra-virgin; 1 teaspoon kosher salt; fresh black pepper; 1 cup or big handful fresh basil (or a mixture of radish leaves, parsley & spinach); 30 grams walnuts (1/4 cup); 1 clove garlic; 2 tablespoons nutritional yeast (or fresh parmesan if you're not vegan); juice & zest of 1/2 organic lemon; 80 milliliters olive oil, extra-virgin (1/3 cup); 500 grams shell or conchiglie pasta (or any other kind that you like); 2 big hands fresh spinach, stems removed (or baby spinach) (2 cups tightly packed); 1 small hand chopped walnuts (optional); kosher salt & fresh black pepper

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A couple of days ago, my mom noticed that she found way more recipes for sweets and baked goods on my blog than for savoury dishes. This is gonna change right n

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Ingredients

1 kilogram butternut squash
2 cloves garlic
125 milliliters vegetable broth (1/2 cup)
1 tablespoon olive oil, extra-virgin
1 teaspoon kosher salt
fresh black pepper
1 cup or big handful fresh basil (or a mixture of radish leaves, parsley & spinach)
30 grams walnuts (1/4 cup)
1 clove garlic
2 tablespoons nutritional yeast (or fresh parmesan if you're not vegan)
juice & zest of 1/2 organic lemon
80 milliliters olive oil, extra-virgin (1/3 cup)
500 grams shell or conchiglie pasta (or any other kind that you like)
2 big hands fresh spinach, stems removed (or baby spinach) (2 cups tightly packed)
1 small hand chopped walnuts (optional)
kosher salt & fresh black pepper