EARTH ANGEL VEGANS BUTTERNUT SQUASH MAC AND PEAS might just be my new favorite meal. All plant based with no oil and gluten free because I used brown rice pasta! Peas add flavor, color, fiber and sweetness! You will love this one for sure!
3 cups butternut squash cut into cubes
1 small yellow onion minced
1 Tablespoon Wildtree Garlic Galore or 2 cloves garlic minced
2 cups oil free vegetable broth
1/2 cup nutritional yeast
12 oz pasta (I used brown rice elbows) cooked according to package
1 cup frozen peas
salt and pepper to taste
Put water on to boil and make pasta according to package directions. At the end of the cooking time when the pasta is al dente… add the peas to the boiling pasta and water and then drain the pasta. The peas will immediately thaw but retain their crispness and color.
In a large skillet add the onion and garlic to a medium hot pan and stir around until fragrant. Do not let the garlic brown. Add splashes of vegetable broth as needed until the onions are translucent. Then add the squash and the rest of the broth and bring to a boil, lower heat and simmer on low until squash is tender and liquid is somewhat reduced… about 15 minutes. Taste broth now for your liking of salt and pepper and add it accordingly. Turn of the heat and add this mixture plus the nutritional yeast to a blender or food processor to make a puree. Be careful as the mixture is HOT. You can also use an immersion blender if your pot is deep enough.
Mix the butternut puree into the peas and pasta and serve… YUM!
You can buy Wildtree Garlic Galore Seasoning from me at http://www.mywildtree.com/gerri
Thanks for your support!