Cavapatti with Butternut Squash Sauce and Toasted Pepitas

This luscious sauce is creamy and rich without the use of dairy and completely shows off the butternut squash, which is currently in season. I also used Banza’s chickpea pasta instead of regular pasta to make it protein packed and gluten-free. For a vegan version, simply use vegetable broth and vegan butter instead!

Total Time: 30 minutes

Prep time: 10 minutes

Cooking time: 25 minutes

Yield: 4-6 servings

Ingredients

1lb Banza’s Cavatappi pasta

12 oz cubed butternut squash (or about 6 cups)

1 medium yellow onion, diced

2 cloves of garlic, minced

2 cups of low sodium chicken broth

2/3 cup unsweetened unflavored oat milk

1¼ tsp salt

1 tbsp salted butter

½ tbsp extra virgin olive oil

Freshly ground black pepper

Toasted and salted pepitas for garnish

Directions

1. In a medium sized sauce pan, heat the olive oil and then sweat the onions over medium heat until translucent, about 5 minutes. Season to taste. Add the garlic, butternut squash and broth and bring to a boil, then cover and simmer for 20 minutes.

2. While the mixture simmers, bring a large pot of water to a boil.

3. Uncover the butternut squash mixture and continue to simmer to let the liquid reduce, 2-3 minutes. Season to taste.

4. Use an immersion blender, a blender or a food processor to puree the mixture. If using a blender or food processor, return the mixture back to the pot and add the oat milk, 1¼ tsp salt, butter, ½ tablespoon of olive oil and freshly ground pepper.

5. Add the pasta to the heavily salted pot of boiling water and cook as the Banza label directs (reserve 1/2 cup of pasta water for your desired consistency). Drain the pasta and add the butternut squash sauce to the pasta along with your desired amount of pasta water, and toss together gently. Serve in shallow bowls with toasted pepitas.