Vegan butternut squash rigatoni by Recipe 2 cups rigatoni 2 cups butternut sq…

Vegan butternut squash rigatoni by earthofmariaa

Recipe⬇️⬇️⬇️

2 cups rigatoni
2 cups butternut squash, peeled and cubed
1 medium carrot, peeled and chopped
1/Four cup dietary yeast
1 cup plant based mostly milk of your alternative
1/2 tsp salt (or to style)
1 tbsp apple cider vinegar
1 tsp paprika
1 tsp cumin
1 tbsp tomato paste
2 tsp olive oil
1 cup mushrooms, chopped
1 tbsp tamari
Cook dinner the pasta based on packaging directions. On the similar time, prepare dinner the butternut squash and carrot till totally softened. Drain and rinse the squash and carrot when they’re prepared. Switch to a blender or meals processor along with the dietary yeast, plant based mostly milk, salt, apple cider vinegar, paprika, cumin and tomato paste and mix till clean. Warmth the olive oil in a big non-stick frying pan. Add the mushrooms and the tamari, cooking for 4-5 minutes, till the mushrooms soften. Add the sauce and the pasta to the frying pan. Stir for a couple of minutes.