Tuesday, April 7, 2015


~ The Diva Dish

4 c. uncooked pasta
2 T. coconut oil
2 T. whole wheat flour
2 c. coconut milk
2 c. butternut squash puree
1/4 c. + 2 T. nutritional yeast
2 t. dried mustard
1/2 t. turmeric
2 T. oregano
1/2 t. nutmeg
1 t. garlic powder
salt & pepper, to taste

Cook pasta until desired tenderness; drain. Meanwhile, heat oil over medium-low heat. Add flour and whisk until combined. Add milk and continue whisking until there are no lumps. Once the the milk  mixture has started to simmer, add remaining ingredients. Stir until combined and then simmer until slightly thickened. Combine cooked pasta with sauce.

Notes: You can use butter or another oil if you don't have coconut oil on hand. We use homemade seasoned salt instead of salt and pepper. This is a good way to use up some of the puree you may have in your freezer from a garden harvest.

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