Name: Creamy Butternut Squash Carbonara
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 2 servings
Ingredients: 2 tsp olive oil; 0.25 cup onion (finely chopped); 2 null garlic cloves (minced); 0.25 tsp pepper flakes; 1 tbsp fresh sage; 0.5 tsp salt; 0.25 tsp black pepper; 0.33 cup cashews; 2 tbsp nutritional yeast; 1.25 cup vegetable broth (or water); 2 cups butternut squash (cubed); 2 tsp lemon juice; 0.5 tsp miso paste (optional); 8 oz fettuccine; 7 oz extra firm tofu (pressed for at least 15 minutes, drained and cubed into 0.25 inch cubes); 2 tsp oil; 1.5 tbsp soy sauce; 1.5 tsp smoked paprika; 0.5 tsp garlic powder; 0.5 tsp maple syrup

Instructions

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1

Add olive oil (2 tsp) to a skillet over medium heat. Add onion (0.25 cup) and cloves (2 garlic) and cook until translucent.
2

Stir in fresh sage (1 tbsp) and pepper flakes (0.25 tsp). Add butternut squash (2 cups) and cook until slightly golden on some edges (this might not happen with frozen squash).
3

Add salt (0.5 tsp), black pepper (0.25 tsp), cashews (0.33 cup), nutritional yeast (2 tbsp), vegetable broth (1.25 cup), lemon juice (2 tsp), and miso paste (0.5 tsp). Mix well, cover, and cook for 10-12 minutes until the squash is tender.
4

Remove from heat and let cool slightly before blending until smooth.
5

Cook fettuccine (8 oz) according to package instructions until al dente. Combine the sauce with the cooked pasta in a bowl or reheat gently in a skillet to thicken and meld flavors.
6

Meanwhile, prepare the smoky tofu: combine extra firm tofu (7 oz) with oil (2 tsp), soy sauce (1.5 tbsp), smoked paprika (1.5 tsp), garlic powder (0.5 tsp), and maple syrup (0.5 tsp) in a bowl, coating well.
7

Spread the tofu on a parchment-lined baking sheet, ensuring pieces are not touching. Preheat oven to 425 F (218 C). Bake for 10 minutes, then toss and bake for another few minutes. Keep an eye on it after 14-15 minutes until dry and crunchy to avoid burning. Serve the smoky tofu on top of the butternut squash fettuccine. Store tofu separately from pasta in the refrigerator for up to 3 days.