1 cup roasted butternut squash
1 cup chopped portabella mushroom
1/2 box Kamut Spiral pasta
3/4 cup unsweetened and unflavoured almond milk (I prefer canary seed milk)
1/4 cup nutritional yeast, or more to taste
3/4 teaspoon garlic powder
1/2 teaspoon red onion powder
1/2 teaspoon chipotle powder
1/2 teaspoon cumin powder
1/2 teaspoon smoked paprika
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard, optional
1/2 to 3/4 teaspoon pink salt to taste
Ground black pepper, to taste
1 teaspoon Grapeseed oil
Feel free to add greens, spinach, red peppers, or other yummy veggies.
Boil pasta according to directions on the box.
Boil butternut squash until tender.
Sautee portabella mushrooms (and other veggies, if applcable) in grapeseed oil.
Mix butternut squash, nutritional yeast, and spices in a high powered blender.
Drain pasta once it’s finished boiling.
Mix pasta, mushrooms, veggies, and sauce.
Plate it and serve it.