VEGAN BUTTERNUT SQUASH CARBONARA WITH BEET "BACON"

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Ingredients
  • Butternut squash sauce
  • 1 butternut squash appr. 20 oz /560 g
  • 3 small cloves of garlic
  • 5 oz / 150 g vegan cream cheese (I use oat based from Oatly)
  • ¼ cups nutritional yeast
  • ⅓ cups pasta cooking water
  • 1 tsp onion powder
  • 1 tsp salt
  • optional: olive oil for roasting

  • Beet bacon
  • 4 small beetroot appr.6 oz / 180 g
  • For the marinade:
  • 2 tbsp olive oil
  • 1,5 tbsp tamari sauce
  • 2 tsp apple cider vinegar
  • 1 tsp maple syrup (or other sweetener)
  • 1 tsp smoked paprika
  • ½ tsp liquid smoke (optional for extra smoky flavor)
  • ½ tsp onion powder
  • pinches of salt and pepper
  • Pasta (either gluten-free or wheat)
  • Vegan parmesan (store bought hard salty cheese)
  • Black pepper
  • Parsley
Instructions
  1. Preheat oven to 390 F / 200 C.
  2. Peel and cut butternut into small pieces and put pieces on a baking tin lined with parchment paper.
  3. Mix about 1 tsp olive oil into the butternut squash pieces until they're all coated (this step is optional, you can also roast them without oil).
  4. Roast butternut squash in the oven for about 25 min (depending on oven and how small the pieces are).
  5. Cook pasta and prepare the beetroot.
  6. Peel and slice beetroot into thin pieces. You can use a mandolin or a cheese cutter or a very sharp knife.
  7. Make the beet marinade by mixing all the ingredients. Taste and add more salt / sweetness / ACV to achieve a balanced flavor.
  8. Put the sliced beets on a large plate and coat with marinade. Let marinate while you roast the butternut squash and cook the pasta.
  9. When the pasta is cooked, save about ⅓ cups pasta cooking water for the sauce.
  10. Place the beet bacon slices in a baking tray so that they are not on top of each other. Coat with leftover marinade (from the plate where you marinated them) and roast in the oven for 10-15 minutes (depending on your oven and how thinly you sliced the beets). Be careful not to burn the beets, so check frequently after 10 minutes.
  11. Let "bacon" chill for a while and then cut into small pieces.
  12. To make the butternut squash sauce add roasted squash pieces into a blender with all other ingredients. Blend until smooth.
  13. Pour the sauce into the cooked pasta, add a generous amount of grated parmesan, add black pepper and mix until fully combined.
  14. To serve: you can also swirl in the beet bacon or serve it separately with black pepper, parsley and parmesan.

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