I used real butter for this, you could use vegan butter to make it vegan. I reduced the pasta to 2 oz and added spaghetti squash so good! I like to roast spaghetti squash in advance and freeze for quick and easy meals.
- 1/2 roasted spaghetti squash, shredded
- 2 oz pasta
- 3 – 4 tbsp butter or vegan butter
- 3 tbsp olive oil
- 2 – 4 tbsp fresh ground pepper
- 1/2 c vegan or grated Parmesan
- 1/4 c pasta water
Cook pasta according to package.
Add pepper to a large pan and toast over medium heat for 1 – 2 minutes. Add butter and oil and cook 2 minutes. Stir in spaghetti squash and cook till heated through, about 5 minutes. Add pasta and pasta water, stir to coat. Stir in cheese.
Divide amping bowls and top with a little more cheese.
Serves 4.
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