Tagliatelle in Butternut Sauce with Tara Punzone | Making It Butter & Vegan | Miyoko’s Creamery

Описание: Tara Punzone is to pasta as Miyoko Schinner is to vegan butter and cheese. By that, we mean this chef is the queen of pasta! Italian-American, Tara Punzone, is the owner of Pura Vita, the first 100% plant-based Italian restaurant and wine bar in the United States. Today, Tara took a break from cooking for customers at her restaurant to show us how to make the most craveable tagliatelle pasta in a vegan butternut squash cream sauce. Want to know what makes the recipe? Miyoko’s European Style Cultured Vegan Butter!

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FULL RECIPE is at: https://miyokos.com/blogs/recipes/tar...
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TRY IT YOURSELF!

Tagliatelle Pasta in a Vegan Butternut Squash Cream Sauce with Crisped Sage
Serves: 4
Prep time: 30 minutes
Cook time: 1-1 ½ hours

Ingredients:

For the Butternut Squash:
1 oz. (about 2 tbsp.) Miyoko’s European Style Cultured Vegan Butter
3 cups butternut squash, cubed
1 tsp. garlic, minced
Salt and black pepper to taste

For the Crispy Sage:
1 cup of sage leaves
Olive oil to toss

For Butternut Cream Sauce:
2 tbsp. Miyoko’s European Style Cultured Vegan Butter
Cooked and cooled squash
1 cup cashews, soaked
1 tbsp. garlic, chopped
2 tsp. salt
2 tsp. black pepper
1 tbsp. nutritional yeast
½ cup filtered water
¼ cup lemon juice

Additional ingredients:
8 oz. Cooked tagliatelle pasta
Prefered amount of tuscan kale, thinly sliced
Pinch of salt
Pinch of pepper
Pinch of garlic, chopped
1 cup pasta water
2 tsp. spiced pepitas

Steps:

1. Roast Squash
Melt butter
Toss cubed butternut squash with melted butter and spices to coat
Spread out on sheet pan
Bake at 350°F for about 45 minutes or until roasted
Cool to room temperature

2. Make Crispy Sage
Trim fresh sage
Lighty coat leaves in olive oil
Spread on sheet tray
Crisp in oven for 5 minutes at 350°F

3. Blend the Sauce
Melt 2 tbsp. butter
Quick soak cashews by putting them in the microwave for 2 mins with enough water to cover the cashews. Let them sit in the hot water for 20 mins (you can also soak them in the fridge the night before).
Blend soaked cashews, cooled squash, lemon juice, nutritional yeast, chopped garlic, salt, and black pepper with 1c filtered water.
With blender running on low stream in melted butter into sauce mixture.
Set aside while preparing pasta

4. Prepare Pasta
Brown butter in pan with sea salt, black pepper, and chopped garlic to taste
Saute kale with sauce
Boil pasta in salted water for 8-10 minutes
Add pasta and pasta water to kale and sauce mixture and and toss to coat

5. Plate and top with crispy sage, and pumpkin seeds

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Featuring Tara Punzone (@cheftarapunzone) | Pura Vita (@puravita_la)
Director: Corinne Rapone
Producer: Megan Thompson
Editor: Carla Roda
Director of Photography: Alexander Yellen
2nd Camera: Alejandro Olmedo
Production Assistant: Nate Bartoshuk
Motion Graphics: Ignacio Lidejover
Color: Michael Woloson
Graphics by Riser Design
Special thanks to Crafted Kitchen
Created by Asher Brown + Pollution TV