Vegan Creamy Butternut Squash Pasta

My hubby and I were trying to figure out what to make for dinner

tonight. We were lacking in the vegetable department and we were at a point that required some creativity. I went to my trusty pinterest and looked up this Vegan Butternut Squash Pasta because we knew we had butternut squash and pasta that home and just needed a sauce. 

It turned out pretty well. The sauce required a blender or food processor and we ended up with far too much sauce because we used the entire Butternut squash instead of following the recipe's measurement of three cups. 

The flavor was kind of plain. So we added some garlic salt to the top as well as some more of the dried italian herbs that are a part of the recipe. This did help a little. We also used a type of almond cheese on top that was purchased from whole foods. It was great because it melted really well. 

I'd also suggest using a fettuccine pasta like in the picture in the recipe. We only used the pasta that you see in this picture because we had two bags of half pasta that needed to be used. 

The broccoli florets was my favorite part of this pasta and I'd say adding more veggies like maybe some kale, corn, or carrots would add some more flavor to it. 

We have enough sauce leftover to feed an army for a week, so we saved it and are planning to make it into a butternut squash soup. I'll keep track of what we do with it so I can pass along that recipe as well.