By Cathe Olson
This sweet, creamy sauce is made from winter squash—a good source of vitamin A. The tahini, parsley, and kelp add calcium. It’s a nutritious alternative to cheese or tomato sauce.
2 cups cooked winter squash (butternut, hubbard, pumpkin, etc.)
1 1/2 cups milk (dairy or non-dairy)
1 tablespoon miso
2 tablespoons tahini
1 tablespoon nutritional yeast flakes
1/2 teaspoon sea salt
Black pepper to taste
1/4 teaspoon ground nutmeg
1/4 cup minced fresh parsley
1 pound whole grain elbow macaroni, cooked
1/2 cup walnuts, minced
Puree squash, milk, miso, tahini, nutritional yeast, salt, pepper, nutmeg, and parsley in blender or food processor until smooth. Pour sauce into medium-size pan, and warm over low heat while pasta cooks.
Toss hot sauce gently with hot pasta until evenly mixed. Pour into a serving bowl. Sprinkle minced walnuts evenly over the top.
Yield: 6 to 8 servings