- 1 Tbsp olive oil
- 3 cloves garlic, minced
- 1 Tbsp fresh sage or 1/2 tsp dried
- 1 lb butternut squash, cubed
- 2 cups vegetable broth
- 3/4 tsp sea salt
- 1 lb dried pasta shells
- 1 cup plant-based milk of your choice
- 3 cups GOOD PLANeT Cheddar Shreds
MADE WITH GOOD PLANeT
Heat the olive oil in a large pot over medium heat. Add the garlic and sage and sauté for 1 minute, ensuring it doesn’t start to brown. Add the butternut squash, broth, and sea salt. Stir to combine and cook, covered for about 10 minutes or until squash softens to fork tender.
Once the squash has softened, carefully transfer it to a blender and puree until smooth. It will be very hot, so make sure to release any steam slowly and away from you while opening the lid.
Bring a pot of salted water to a boil and cook pasta until al dente.
Meanwhile, add the cooked squash back to the pot. Stir in the plant-based milk and bring to a slow simmer. Add in the cheese and stir for about 5 minutes until well combined. Add the strained pasta and toss to coat it evenly in the cheese sauce.