Penne pasta is tossed with a creamy butternut squash sauce, broccoli, and Parmesan cheese for a wholesome, gluten-free dinner. White wine vinegar and smoked paprika add a richness that is guaranteed to please.
Recipe yields 6 servings
Arrange the squash in the top basket of a steamer. Over high heat, steam the butternut squash, covered, for 12 minutes, or until tender. Set aside.
In a medium saucepan, combine the shallots, garlic, thyme and water and cook over medium heat, stirring occasionally, for 10 minutes, or until the shallots are tender.
In a blender, add the shallot mixture, squash, almond milk, nutritional yeast, vinegar, paprika, nutmeg, salt and black pepper. Cover and blend until the mixture is smooth.
Cook the pasta according to package directions, adding the broccoli for the last 5 minutes of cooking; drain.
In a large saucepan, combine the squash mixture and Parmesan cheese and cook over medium heat until the cheese is melted and the mixture is heated through. Add the drained pasta and broccoli and toss gently to coat. Serve topped with the chopped parsley, if using.