Another Meal With Help From Leftovers

This weekend I was feeling less than spectacular, so I decided to use up some of my freezer contents.
  Usually I cook on the weekends in order to fill my freezer, but the freezer is actually looking a bit crowded right now, for which I am very thankful. 

Some time ago I gave the recipe for Roasted Butternut Squash Soup.  A couple of weeks ago I made a triple batch of the recipe.  I had two really huge butternut squashes which had been sitting on my countertop for about a month, so they needed to be used.   I love a vegetable that can sit contentedly for a few weeks, waiting to be used. 

We had eaten the soup once for dinner and several times for to-go lunches.  I had seen recipes for pasta with sauces made from different types of squashes, and in particular made with butternut squash sauce.  That sounded really good to me.

Some of the recipes were very similar to the soup recipe I had made.  I simply heated up the soup, then added a little almond milk to thin it to the consistency I wanted.  I served this over pappardelle, an egg noodle which I had bought previous to becoming a plant based eater.  I think this is the last non-plant based food in my kitchen, and I made the decision to use it.  However, this sauce will be perfectly fine over a pasta that does not contain eggs, which is what I will do next time.  Since I was wanting an extremely quick meal, I just paired it with some garlic bread and frozen veggies, (cooked of course).    This made for a meal that was done in way less than 30 minutes. 

The next day, we had two plates of the pasta meal leftover in the fridge.  To make it a little different, I sautéed some fresh green beans.  With the addition of the fresh green beans, we didn't feel like we were eating exactly the same meal as the day before. 

The bottom line is that the next time I make the Roasted Butternut Squash Soup, I will put aside some in the freezer to use as a pasta sauce.  We both thought it was quite lovely.