Creamy Butternut Squash Pesto Vegan Recipes

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Creamy Butternut Squash Pesto (Vegan) image

Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.

Provided by Prose

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts
3 tablespoons olive oil (plus extra to toss with squash)
2 garlic cloves, sliced
1 tablespoon nutritional yeast
1 cup soymilk (more or less, as needed)
salt and pepper

Steps:

Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!

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