The butternut squash
Makes you think that you're eating
Actual cream sauce
Unhealthy-Tasting Light and Creamy Pasta
(serves 4)
Ingredients:
- 4 c cooked pasta (I used elbows, because they rule)
- 2 shallots, peeled and sliced
- 1 c frozen cauliflower
- 1 c frozen cubed butternut squash
- 3 T olive oil
- salt and pepper
- 2 T butter
- 2 T lemon juice
- 1/2 c white wine
- 1 clove garlic, minced (I used jarred)
- 1 t dried basil
- parm, for the top
Instructions:
- While the pasta is cooking, cover a cookie sheet with foil and drizzle the oil on it. Throw the frozen veggies and the shallots on it and sprinkle with salt. Broil until the veggies start to get brown; surprisingly, this took about 10 minutes -- I guess because some of them were frozen.
- After you drain the pasta (make sure it's al dente), heat the butter, garlic, basil, and some more salt and pepper in the pasta pot. When the garlic starts to smell good, add the lemon and wine and let it boil down for 3-5 mins. It doesn't have to get thick and saucy, but the liquid should reduce.
- Stir in the veggies and pasta and let stand for 5 minutes. If the squash totally falls apart, all the better.
- Top with parm.
Enjoy,
Tofu
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