Rigatoni Pasta

Ingredients

👉 2 cups rigatoni

👉 2 cups butternut squash, peeled and cubed

👉 1 medium carrot, peeled and chopped

👉 1/4 cup nutritional yeast

👉 1 cup plant based milk of your choice

👉 1/2 tsp salt (or to taste)

👉 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

Directions

–Cook the pasta for 1-2 minutes under the packaging instructions. At the same time, cook the butternut squash and carrot until fully softened (around 15 minutes).

–Drain and rinse the squash and carrot when they are ready.

–Transfer to a blender or food processor together with the nutritional yeast, plant based milk, salt, apple cider vinegar, paprika, cumin and tomato paste.

–Blend until smooth. Then, heat the olive oil in a large non-stick frying pan. Add the mushrooms and the tamari, cooking for 4-5 minutes, until the mushrooms soften.

–Add the sauce and the pasta to the frying pan. Stir for a couple minutes, then serve with garnishes of your choice.

Creamy Miso Ricotta Pasta

Ingredients

👉 1/2 box of chickpea casarecce

👉 2 cups mushrooms

👉 1 tbsp olive oil

👉 1 tsp maple syrup

For Miso Sauce

👉 1.5 tbsp plant-based ricotta

👉 3 tbsp pasta water

👉 1/4 cup unsweetened plant-based creamer

👉 1/2 tbsp vegan miso paste

👉 1 tbsp garlic

👉 1 tbsp olive oil

Directions

–Heat 1 tbsp olive oil in a pan then add the mushrooms.

–Once they start to brown (7-10 min), pour in the maple syrup and sauté for 2 min to caramelize. Set aside.

–Heat 1 tbsp olive oil and 1 tbsp minced garlic in a pan. After 2 min, add the miso paste, ricotta, and creamer.

–Stir everything together until smooth (another minute or so).

–Cook pasta as directed and save 1/4 cup ish of the pasta water.

–Add the pasta and mushrooms to the pan with the other ingredients and toss to combine everything in the sauce.

–You’ll then need to add a little bit of pasta water at a time as needed to get the desired consistency!