Vegan Pasta with Butternut Squash “Cheese”
So this delicious recipe was actually a mistake. I wanted to make cubed butternut squash, roasted in the oven but it was way too hot in my apartment to turn the oven on. So in skillet, I added the butternut squash with vegan butter. The butternut squash did not hold its shape but instead it started to become mushy. I went with it and added in some frozen broccoli. After tossing it in the pasta, it had a very similar texture to macaroni and cheese. So it felt like I was eating mac n cheese but really was eating butternut squash. This recipe is a must try!
What You Need:
Cubed, Butternut Squash
1/2 stick of Vegan Butter
1 Tablespoon Dried, Crushed Garlic (can use less but I really enjoy it)
1 Teaspoon Dried Ginger
1/2 cup of Soy Milk
Lentil Pasta (you can use any kind you like)
What To Do:
In a skillet pan, add 1/2 the amount of vegan butter in to melt. Place in butternut squash and season with salt and pepper. Place a cover on top and stir every so often. Add in other seasonings. When the squash gets soft, it will start to fall apart. Continue to mash it until it is completely cooked. Add in 1/2 bag of frozen broccoli and cook until soft. Toss with pasta and serve warm.
Happy Meatless Monday!
Why should you decrease your meat consumption one day a week? It helps reduce our carbon footprint and saves resources like fossil fuels and fresh water. Meat production manufactures more greenhouse gases than growing vegetables do. Also livestock uses way more water than vegetables. Studies show that we use 1,850 gallons of water to make one pound of beef while only using 39 gallons of water to produce one pound of vegetables. Going meatless one day a week also has health benefits. It can reduce the risk of heart disease and strokes, help you live longer, and improve your overall health. Consuming vegetables that are protein rich help get the essential nutrients and vitamins such as iron, fiber, magnesium, and zinc which decrease your intake of saturated fats.
This recipe is simple to make and you can substitute or add in extra veggies. I usually look in my fridge and add in what I can find.
What You Need:
Cherry Tomatoes-One container
Garlic (2-3 cloves chopped)
1/2 Stick of Vegan Butter (Regular Butter if you prefer)
1/2 Cup of White Wine
Tofu-Diced and Seasoned with Salt and Pepper
Salt and Pepper to taste
Italian Herb Grinder
Gluten Free Spaghetti
What To Do:
In a saucepan, add the vegan butter, tomatoes, salt, pepper, and the Italian Herb Spices. Let it cook until the tomatoes start to blister a bit and get soft.
Add in garlic and cook until the garlic is toasted. When the tomatoes are soft, take a fork and press into them. Be careful because it will splatter everywhere. I recommend wearing an apron!
Add the spinach in the pan until it has cooked down and wilted. Pour in the wine and carefully place in the diced tofu. Cook until the sauce is simmering and the tofu is warm. Serve with spaghetti or pasta and top with feta cheese!