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Carbonara, traditionally bathed in eggs, gets a vegan makeover using roasted and pureed butternut squash instead to make it ultra-creamy. A topping of ground almonds, garlic and sage gives it texture and an herby, savory flavor in place of the cheese and bacon. Source: EatingWell.com, August 2018

Hilary Meyer
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Ingredients

Directions

  • Preheat oven to 425 degrees F. Bring a large pot of water to a boil for cooking spaghetti.

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  • Toss squash, onion, 2 garlic cloves, tomato paste, 1 tablespoon oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in an even layer on a large rimmed baking sheet and roast, stirring once halfway through, until the squash is tender, 25 to 30 minutes.

  • Meanwhile, cook spaghetti according to package directions. Drain.

  • Mince the remaining 2 cloves garlic. Heat the remaining 1 tablespoon oil in a small skillet over medium heat. Add almonds and the minced garlic. Cook, stirring frequently, until the almonds are toasted and fragrant, about 3 minutes. Add sage and 1/4 teaspoon salt; cook, stirring, 1 minute more. Set aside.

  • When the squash is tender, transfer the mixture to a blender. Add broth, nutritional yeast and the remaining 1/2 teaspoon salt. Puree until very smooth.

  • Return the spaghetti to the pot and toss with the squash sauce. Top each serving of pasta with a generous tablespoon of the almond mixture.

Nutrition Facts

137 calories; 3.8 g total fat; 0.4 g saturated fat; 156 mg sodium. 154 mg potassium; 21.2 g carbohydrates; 2.5 g fiber; 1 g sugar; 4.8 g protein; 2164 IU vitamin a iu; 4 mg vitamin c; 72 mcg folate; 25 mg calcium; 1 mg iron; 27 mg magnesium; 1 mg thiamin;

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