Creamy Vegan Butternut Squash Rotini

The perfect fall recipe is here with a creamy and delicious vegan pasta dish. The rich comfort of Butternut Squash plus fresh herbs and spices make this protein-loaded meal a treat for your cold weather senses.
  • 20
    Prep Time
  • 35
    Cook Time
  • x4
  • 2 Boxes Modern Table Lentil Rotini
  • 1 tbsp avocado oil
  • 1 butternut squash, medium, cubed
  • 3 garlic cloves
  • 1/2 tsp dried parsley
  • 1/2 tsp dried sage
  • 3 tbsp pink himalayan salt
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 yellow onion, chopped
  • 1 cup vegetable broth
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  1. Heat avocado oil in a large pot on medium-high
  2. Sauté onion, garlic, sage and thyme about 3 minutes or until fragrant
  3. Add vegetable broth and bring to a boil
  4. Add butternut squash to your pot and reduce heat to medium-low, allowing to simmer for about 20 minutes
  5. Remove your pot from heat and allow to cool
  6. Once cool, add mixture to blender
  7. Add a sprinkle of paprika, salt, cumin, oregano and set aside
  8. Prepare 2 Boxes of Modern Table Lentil Rotini according to instructions on packaging
  9. Add sauce to pasta and mix thoroughly
  10. Serve and enjoy!

Recipe Credit: @xxrlilly.

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