Following last week’s recipe, I thought I would share another option for adding the tempeh “bacon” bits. It’s cold here in Michigan, and I thought what better recipe than Butternut Squash Carbonara? This meal is warm, creamy and full of flavor! It’s a favorite dish to whip up when we’re really in the mood for something warm and delicious! I will usually top this with my Italian style tofu or my Tempeh “Bacon” Bits.
If you want to have something savory to top it with, I would recommend getting that set up first so that you don’t finish cooking the pasta and realize you haven’t yet made the topping!
Once you’ve prepped your topping, chop your onion and saute in a bit of oil for a few minutes, then add your cubed butternut squash and continue to cook. At this point, you can also add your garlic and nutmeg and keep cooking.
Sometimes I use pre-made vegetable broth but most of the time I like to use better than bouillon – vegetable. I will just boil water in the teapot and mix 2 teaspoons of the bouillon mix with 14 oz of boiled water and add it to the pan. It’s just a much quicker way and we use veggie broth a lot, so I like to buy the large jar of bouillon.
Add your vegetable broth and nutmeg and sage and bring to a boil. Once the mixture is boiling, turn your pan to a simmer and continue to cook until squash is soft. I’ll usually pierce it with a fork to check how soft it is, the softer the squash the easier it’ll blend. At this point you will want to get your hot water boiling for the pasta if you haven’t already. Usually I like to use smaller, bulkier noodles like penne or bow-ties, but any type of noodle will work! Sometimes if I don’t make the topping I like to use chickpea or lentil noodles to add some protein!
When the mixture is soft enough, you can transfer it to a blender and add your coconut cream. I like to use my vitamix on the soup setting to blend and keep it hot. If the mixture is too thick and won’t blend, slowly add the pasta water to thin it out. Not too much water though otherwise you’ll end up with a thin sauce and you don’t want that.
When the sauce is blended, and you have drained your noodles, you can combine them in a serving dish or back in the pasta pot and serve! I hope you enjoy this dish as much as my family does. Let me know what you think in the comments below 🙂
- 1 Tbsp Olive oil
- 1 Tbsp finely chopped fresh sage
- 1 cup chopped yellow onion.
- 4 cups butternut squash, peeled, seeded and diced into 1/2-inch cubes.
- Salt and pepper, to taste
- 3 cloves garlic, minced
- 1 (14.5 oz) can vegetable broth
- 1 pinch ground nutmeg
- 1/4 cup coconut cream (from a can, do not shake or stir can, just use the thick cream that will be at the top when you open it)
- 14 oz preferred pasta
- In a large skillet, saute onions in 1 Tbsp of olive oil over medium heat for 2 minutes.
- Add squash, season with salt and pepper and cook, tossing occasionally for 7 minutes (onions should be beginning to brown lightly).
- Add in garlic and cook, tossing occasionally for 2 minutes longer. Pour in vegetable broth, sprinkle in nutmeg and sage and bring to a boil then reduce heat and allow to simmer until broth has reduced by half, about 15 minutes.
- Cook pasta in a large pot according to the directions on the package. When pasta finishes, drain and reserve 1 cup pasta water.
- Once squash is soft, transfer mixture to a blender, and add coconut cream. Blend on high until mixture becomes a smooth and creamy sauce.
- In the pasta pot, combine noodles, and sauce mixture.
- Season with salt and pepper to taste. Plate and serve pasta alone or topped with Italian tofu or tempeh “bacon” bits. Enjoy!