2-3Tbspalmond flourOnly adding if you want to thicken your sauce, any flour should work
1/2cupalmond mealSubstitute bread crumbs
3-4Tbspfresh chopped sageReserve some for granish
3Tbspvegan butterSubstitute olive oil
Salt and pepper to taste
Add avocado oil to pan and warm
Add onions, salt and pepper, and sage, and saute for 5 minutes
Add in chopped carrot, chopped butternut squash, garlic, cashews, seasonings, and vegetable broth
Bring to a boil and then cover and simmer for 10 minutes. Or cook until butternut squash is fork tender
Carefully drain the liquid but reserve liquid in case you need to thin out sauce
Using a high powered blender or an immersion blender, blend everything. Add a little bit of the reserved liquid as you blend, until you reach your desired consistency. If the sauce gets too thin add in almond flour or any flour to thicken too.
Cook Jovial Foods gluten-free brown rice pasta according to package. Drain and place back in pot.
Add 2 cups of the sauce to the pot with the pasta and mix
Add butter to small pan and warm
Add onions, sage, salt and pepper, and saute for a few minutes
Add in minced garlic, almond meal, and mix for a couple minutes
Divide the mixtiure into 4 greased ramekins, add topping, and bake 350 for 20 minutes.