Veggie pasta sauce
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By bella Smith
Veggie pasta sauce
5 steps
Prep:15minCook:1h
cheesy butternut squash and veggie pasta, you only need about a 3rd of a cup for 2 servings of cooked pasta. i like to add a little more milk when adding it to pasta.
Updated at: Wed, 25 Jun 2025 20:02:46 GMT
Nutrition balance score
Great
Glycemic Index
39
Low
Nutrition per recipe
Calories497.9 kcal (25%)
Total Fat30.8 g (44%)
Carbs39.2 g (15%)
Sugars19.8 g (22%)
Protein23.6 g (47%)
Sodium454.3 mg (23%)
Fiber8 g (29%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
Instructions
Step 1
preheat oven to 425, line pan with alluminium foil, chop squash and other veggies to desired size and place on pan.
Step 2
season as desired. i used slap yo mama, tapatio, carmalized onion powder and italian seasoning. drizzle with a generous amount of olive oil and bake until squash is soft enough to fit a fork through around 30ish min.
Step 3
put all of the cooked veggies into a blender and peel the squash before adding it to the blender, blend until smooth. you can strain it if you want to make it smoother, i didnt.
Step 4
cook in a pot on the stove for a few minutes and add about a cup of milk, add more if you need too. when thats mixed in, add about two small handfuls of the parmasean cheese, a single babybel and a single cheese stick.
Step 5
mix until smooth and serve over pasta.
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