• prep: 10 min
• cook: 30 min
• total: 40 min

servings:

A fall-inspired comfort food pasta dinner. Perfect for a meatless meal or vegetarian side dish. The vegan butternut squash pasta sauce is rich and creamy, but also low in fat and calories, so it's healthy!

• 1 tbsp olive oil
• 4 cloves garlic (minced)
• 1/4 tsp red pepper chili flakes
• 4 sprigs fresh thyme
• salt and pepper (to taste)
• 1 butternut squash (peeled, seeded and cut into 1/2″ chunks)
• 3 1/2 cups low-sodium vegetable stock
• 340 g whole grain pasta (cooked in salted water according to package directions (reserve 1 cup of the pasta water). I like to use Farfalle (bow-tie pasta) for this recipe, but Penne also works well.)
• 1/2 cup freshly grated Parmesan cheese (for garnish (omit for vegan option))

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