This delicious butternut squash pasta is rich and creamy but completely plant-based! As someone who has high cholesterol (specifically, familial hypercholesterolemia) I’ve been trying to lean into more vegan recipes. You won’t believe how easy it is to make this tasty pasta recipe! . Ingredients 8 oz rigatoni (or other short pasta) 1 cup pasta water, reserved 1 lb cubed butternut squash 1/2 cup almond milk (or other neutral non-dairy milk) 2 tablespoons olive oil 1/2 cup nutritional yeast 1 teaspoon onion powder 3/4 teaspoon garlic powder 1 teaspoon smoked paprika 1 teaspoon salt 1/2 teaspoon ground black pepper . Instructions Cook the pasta according to package directions, reserving 1 cup of pasta water before draining the pasta. Add the squash and 1/4 cup of water to a large microwave safe bowl. Cover with a microwave safe plate and microwave on high for 8-10 minutes or until the squash is very soft. (If the squash isn’t easily mashed with a fork, continue to microwave until soft.) T...