Squash Pasta with Walnut Cream

This recipe is provided by Brittney Galloway of Harlow and Prasad Café as part of our Chef in the Market series at the PSU Market. This recipe is perfect for the summer when squash is abundant and you’re not sure what to do with all of it!

Ingredients

For the squash pasta: 

• 4-5 C seasonal summer squash – spiralized (zucchini, golden zucchini, yellow crook neck, and/or sunburst squash)
• ½ C cherry tomatoes, cut into halves
• 1-2 carrots, peeled or grated
• 1-2 cups fresh greens (spinach, chard, collards, or kale)
• 3-4 squash blossoms (optional, for garnish)
• ¼ C fresh loosely chopped parsley (for garnish)

For the walnut cream (serves 3-4): 

• 3 C raw walnuts, soaked for 1 hour
• 2 ½ C water
• 3 T lemon juice
• 1 tsp black pepper
• ¼ C nutritional yeast