squash and Lemon Garlic Shrimp pasta

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Ingredients:

For the Sauce;

  • 1/ 2 cup cooked butternut squash
  • 1/ 4 cup cashew butter
  • 2 cloves garlic 1/ 4 cup olive oil
  • 1 1/ 2 tablespoons lemon juice
  • 1 1/ 2 tablespoons nutritional yeast 1 teaspoon salt
  • 1/ 2 teaspoon black pepper dash paprika

For Serving Oil;

  • 2 bell peppers, chopped
  • 2 zucchini, chopped
  • 2 carrots, peeled and chopped
  • 1 pound chickpea pasta, cooked according to package directions

For the Shrimp 1 pound thawed, peeled shrimp

  • 1/ 2 teaspoon salt
  • 1 1/ 2 tablespoons ghee
  • 3 cloves garlic, minced
  • 1/ 2 teaspoon black pepper
  • 3 tablespoons lemon juice
  • 1 1/ 2 tablespoons coconut aminos
  • 1/ 4 cup fresh parsley

Method:

Step 1 ; To make the sauce: Blend all ingredients with 1/3 cup water until smooth. Step 2 To make the shrimp: Toss the shrimp and salt. Heat ghee in a large pan over medium heat. Add the garlic and cook for 30 seconds, until fragrant. Add shrimp and sauté for 2 minutes, then stir in black pepper, lemon juice and coconut aminos. Toss shrimp to coat, reduce heat and cook for 3 minutes until liquid is reduced. Step 3 Turn off heat and toss with parsley. Add to sautéed vegetables. Step 4 To make the vegetables: Heat oil in a large pan over medium. Sauté peppers, zucchini and carrot until softened. Set aside. Step 5 Toss pasta, vegetables and shrimp with sauce. Divide into bowls to serve

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