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Miso Butternut Squash Carbonara

This dish is the perfect blend of sweet, smoky and savoury with the velvety-rich carbonara sauce and the umami miso butternut squash puree base. The blend of flavours makes this dish a comorting indulgence with the creamy and dreamy pasta.
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Servings 2 servings

Ingredients
  

Miso Butternut Squash

  • 1 butternut squash
  • 4 garlic cloves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 1½ tbsp miso paste
  • ½ tbsp maple syrup
  • ½ tsp ginger minced
  • salt & pepper to taste

Carbonara Pasta

  • 1 pkg Carbonara Style Sauce Nona Vegan
  • 1 pkg (227g) Protein Pasta GoGo Quinoa

Toppings Mushrooms & Sage

  • 1.5 cups mushrooms brown beech
  • 1 handful Sage removed from stem

Instructions
 

  • Prep your butternut squash. Peel and cut the squash into cubes. I also cut a few slices to be used as a pasta topping. Place in an oven-safe dish or on a sheet. Add four cloves of garlic. Drizzle olive oil over the veggies and sprinkle with salt and pepper. Stir and place in the oven for 40 minutes. Remove from the oven and allow to cool.
  • Saute mushrooms. Heat a small pan and add a small amount of oil. Saute the mushrooms until golden brown, adding little pieces of sage halfway.
  • Cook Noodles. Cook noodles according to package instructions or until el dente. While the noodles are cooking, move to step 4.
  • Make butternut squash puree. Add butter, garlic, maple syrup, miso paste, and freshly grated ginger to a blender and pulse until a smooth paste is formed. Add salt and pepper to taste. Optional: Leave a few pieces out to use as a topping.
  • Heat your carbonara sauce. Heat a large saucepan on medium heat and warm the sauce. Once heated, add drained noodles and stir to combine.
  • Bring it all together. Add the butternut squash puree to a pasta bowl or plate, followed by a serving of pasta.