Pasta with Creamy Squash Miso Sauce
the best healthy, plant-based sauce!!
Hi newsletter friends!
It’s Friday but doesn’t quite feel like a typical Friday. I’m scrambling to meet some deadlines because unfortunately, some brands like to give me NO turnaround time with their timelines but… I’m an overachiever and like to deliver, so here we are!
But it’s all good! I’m excited about this project, and the weekend will be my sweet reward at the end of the day. I’m tempted to make some latkes tonight in celebration of Hannukah, but we’ll see how I feel after cooking all day!
This week’s recipe is inspired by Chloe Walsh. She made a gorgeous squash pasta the other day, and I said, that’s it, I need my own squash pasta. I’ve been on a bit of a miso kick as of late, so I made a sauce using roasted butternut squash, onions, garlic, coconut milk, and miso. It’s plant based which is fun, although I topped mine with Parmesan because I’m a freak.
I love this silky, luscious sauce — it’s a bit savory and a bit sweet, but it’s very easy to make. I love squash season so much, and I believe we should all take advantage of it.