Isa's Butternut Squash Vegan Alfredo Pasta recipe
All Recipes Fruits and Vegetables Vegetables Squash Winter Squash Butternut Squash
Ingredients
- 3 cups cubed butternut squash 3 tablespoons olive oil, divided 1 ½ cups raw cashews 2 cups vegetable broth ¼ cup mellow white miso ¼ cup nutritional yeast 2 tablespoons lemon juice 1 (16 ounce) package farfalle (bow-tie) pasta 2 cups diced yellow onion salt to taste 3 leaves fresh sage, minced ¼ cup apple cider ground black pepper to taste ¼ cup chopped fresh parsley
Nutrition Info
- 625.8 caloriescarbohydrate: 86.2 gcholesterol: : -fat: 24.6 gfiber: 8.4 gprotein: 21.9 gsaturatedFat: 4.1 gservingSize: -sodium: 623.7 mgsugar: 11.4 gtransFat: : -unsaturatedFat: : -
Directions Isa's Butternut Squash Vegan Alfredo Pasta
Directions
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Preheat oven to 400 degrees F (200 degrees C).
Combine squash and 1 tablespoon oil on a baking sheet, toss until coated.
Roast in the preheated oven until tender and lightly browned, about 25 minutes.
Bring a small pot of water to a boil. Add cashews, simmer until softened, about 20 minutes. Drain.
Combine cashews and 1 1/2 cup broth in a blender, blend until very smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice, blend until sauce is combined.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup pasta water. Transfer pasta to a serving bowl.
Heat remaining 2 tablespoons oil in a skillet over medium-high heat. Add onion and salt, cook and stir until golden brown, about 9 minutes. Add sage and stir until fragrant, about 1 minute. Pour in cider, cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes.
Stir half of the cashew sauce into the pasta. Add onion mixture. Stir in enough reserved pasta water to thin and warm sauce. Season with pepper. Garnish with parsley.