VEGAN ALPHAGETTI WITH HIDDEN VEGGIES & PANTRY STAPLES
This Vegan Alphagetti is packed with hidden veggies and is made with all of your go-to pantry staples to make getting a family-friendly, kid approved meal on the table fast and easy!
- 2 cups chickpea alphabet pasta
- 1 tbsp extra virgin olive oil
- 1 small onion finely diced
- 2 cups frozen butternut squash or finely diced squash cooked al dente
- 2 ½ cups no added salt plain tomato sauce
- 1 tbsp vegan butter
- 3 tbsp unsweetened almond milk
- 2 tbsp nutritional yeast
- 1 tbsp maple syrup
- ¼ tsp paprika
- ¼ tsp salt or to taste
Cook the pasta according to package directions. Drain and set aside.
In a medium saucepot, heat the olive oil over medium heat.
Add the onion and saute for 3 minutes, until it begins to soften.
Add the squash and tomato sauce, cover and cook on medium low for 15 minutes until the squash is tender enough that when pricked with a fork, it falls apart.
Add the butter, almond milk, nutritional yeast, maple, paprika and salt.
Transfer to a blender and puree until very smooth.Transfer back to the pot and add in the cooked pasta. Stir until combined. Serve hot.
Calories: 554kcal | Carbohydrates: 90g | Protein: 34g | Fat: 14g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 1114mg | Potassium: 884mg | Fiber: 22g | Sugar: 23g | Vitamin A: 8300IU | Vitamin C: 27mg | Calcium: 162mg | Iron: 14mg