I had a super productive day today! And I even slept in! I had time to go to the thrift store, make awesome baked pasta, exercise, shower, put up the Christmas tree, make another French Silk pie AND nap!
I picked up these books at the thrift store. I’m excited to read both of them!
I used this recipe a few days ago to make some lasagna. The recipe called for no-boil pasta noodles. I used them but they sucked in all of my butternut squash filling. I decided to try it again today but with large cooked pasta shells. As you should know I always stray from recipes. I used the original recipe as a loose guide. Here’s how I made my pasta:
{Make a butternut squash puree.}
-1 large butternut squash
– 2 teaspoons olive oil
-1 teaspoon cinnamon
– 1/4 teaspoon salt and 1/4 teaspoon black pepper
I cut my squash in half. Preheat your oven to 475 degrees F. Put about an inch of water in a large oven safe pan. Place the halves of the squash cut side down in the water. Bake them for about 20 minutes or until tender. When they’re done I run cold water over the skin of the squash. I think this makes it easier to peel the skin off of it. I used a blender to make the puree, but I think a food processor would work best for this. In a blender slowly add the squash until it is evenly blended. Add the oil and spices and set aside.
{Make a pecan topping}
-1/2 cup pecans
-1/4 cup nutritional yeast
–1 teaspoon lemon juice
In a blender chop up the pecans. Add the nutritional yeast and lemon. Set aside.
{Make a basil cream sauce}
-2 tablespoons vegan butter
-2 tablespoons flour
-2cups almond milk
-1 cup fresh basil leaves ( I use a whole pack of fresh basil leaves that you can buy at the grocery store-check out the photos if you don’t know what I mean)
-1/4 teaspoon thyme
– 1 teaspoon arrowroot powder
-1/4 teaspoon salt and 1/4 teaspoon black pepper
***I also added 1/2 teaspoon of cayenne to my basil sauce. I love cayenne!
In a pan melt the butter on medium heat. Add the flour and with a whisk mix to combine it with the butter. Slowly add the almond milk constantly whisking. Add your basil and spices. Carefully blend that mixture in your blender. Set aside.
Now it’s time to put everything together. I used a whole box of large past shells for this recipe. Preheat your oven to 375 degrees F. Pour half of the basil cream sauce in a large glass pan. Fill your shells with the butternut puree. Fill them up! Don’t be shy. I also threw a bunch of mushrooms in with the pasta. Use other vegetables if that tickles your fancy. I drizzled the rest of the basil cream sauce over the finished pasta. Finally sprinkle the pecan mixture over the top…cover with tin foil and bake for 30 minutes!
Butternut squash.
Whisk your butter, flour and almond milk.
I used the whole pack of basil.
Stir in those spices!
I love butternut squash.
Butternut squash, pecan mix, basil sauce.
Mushrooms.
Basil sauce with some mushrooms.
I wasn’t being stingy when I filled my pasta shells.
Drizzle the rest of the basil sauce over the pasta.
Pecan topping.
And the finished awesome product! So good! This is in my top three favorite things I’ve ever made.
After an afternoon nap, it was time to set up and decorate the Christmas tree. The supervisor was observing from her perch.
Do you like our tree topper? Last year we had a toy Godzilla up there. This year I thought it would be fun to put my Diana mini in the tree.
And now the Christmas season begins! Happy Saturday! I hope you had a great Saturday too!
Goodstorysarah. 
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