Butternut Squash Pasta (Vegan-Friendly)
Bring a large pot of salted water to a boil. Add your chopped up butternut squash to the pot and cook until soft (typically about 15 minutes)￼.
In a separate pot, boil the chickpea shells for 10 minutes and drain￼.
While the squash is cooking, heat a large skillet on low heat (coated with olive oil) and sauté the garlic. Once the squash is tender, add the pasta and squash to the large skillet￼ and pour the heavy cream or vegetable broth to the mix.
Gently smash the butternut squash with a wooden spoon until it becomes more of a sauce consistency instead of chunks. For a very creamy consistency, you can add the butternut squash into a large food processor to purée before adding to the skillet.
Keep mixing until you have reached your desired sauce consistency.
Serve in a glass bowl and sprinkle nutritional yeast or parmesan cheese over your pasta.