Megan Gilmore gives guidance on how to lead a healthier lifestyle in No Excuses Detox.
While the cashew-based “cheese” sauce in my first book is wildly popular, it’s not allergy-friendly or properly combined when served over high-quality pasta. So, this vegetable-based sauce is a delicious alternative for those who want a low-fat dish with a sneaky serving of veggies. It tastes better than any boxed version I’ve tried and has an authentic orange color without using any chemical additives or dyes. While this recipe won’t necessarily fool everyone into thinking they are eating cheese, it won’t stop them from going back for second helpings!
Directions
- In a large pot, cook the pasta according to the package directions, adding the peas during the last 5 minutes of the cooking time.
- To prepare the sauce: While the pasta is cooking, in a separate large pot, melt the coconut oil over medium-high heat and sauté the onion and garlic until they start to soften, about 5 minutes. Add the squash and 1 cup of the water and bring to a boil. Stir the veggies, lower the heat to a simmer, and cover the pot to cook the vegetables until tender, about 20 minutes.
- Remove the lid and make sure the butternut squash is fork-tender. Simmer off any remaining liquid, then transfer the cooked vegetables to a high-speed blender. Add the remaining ¾ cup water, nutritional yeast, salt, chili powder, and lemon juice and blend until completely smooth. (Be sure to leave the vent in your blender lid open to prevent the steam pressure from building up—it could blow the lid off your blender and cause burns. Instead, loosely cover the vent with a thin dish towel to prevent splattering.)
- Drain the tender pasta and peas and toss them with the butternut sauce in a large pot over medium heat to warm up everything. At this point, you can stir in the spinach, which will wilt quickly when stirred, or roasted vegetables. Taste and adjust any seasoning. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reprinted with permission from No Excuses Detox, copyright © 2017 by Megan Gilmore, published by Ten Speed Press, an imprint of Penguin Random House LLC.
