We tried a new spin on pasta, making a homemade sauce that was delectable and interesting. Using the magic amazing food processor, we blended together roasted butternut squash, toasted cashews, earth balance, nutritional yeast, soy milk, lemon, garlic, salt and pepper. We added it to some boiled whole wheat chiocciole pasta shells (“snail” in Italian, for the shape), topped it with sauteed red onion and mushrooms, and finished it off with a fresh basil garnish. VOILA!
The sauce was creamy, rich, tangy.. so many good flavors bouncing off each other, our taste buds were quite sufficiently satisfied. Snail pasta? Snail pasta!
A couple fun facts about nutritional yeast:
Not only is it a very high source of vitamin B12, it is cheesy in flavor, so its great when paired with a fat (like nuts) and salt to replace cheese. Because cheese is basically just salty fat gone bad (rotten nipple juice) this is wayyyyy better!!! Hooray!