Vegan Butternut Squash Pasta
Ingredients
The pasta
-
16
oz
whole-grain penne pasta
-
1
cup
peas (optional)
The sauce
-
¾
cup
raw cashews, soaked
-
24
oz
cubed butternut squash
-
1
tbsp
extra virgin olive oil
-
1 ½
cups
vegetable broth
-
1
tbsp
pure maple syrup
-
1
tsp
fine sea salt
-
1
tsp
freshly ground black pepper
-
2
tbsp
fresh chopped sage (plus more for garnish)
Instructions
- Soak cashews in hot water and preheat the oven to 400°F.
- Spread the butternut squash on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30 minutes, flipping halfway.
- Boil salted water in a large pot, add pasta, and cook according to package directions. Drain and set aside.
- Drain and rinse the soaked cashews. In a food processor, combine the roasted squash, cashews, broth, maple syrup, salt, and pepper, and blend until smooth. Stir in fresh sage.
- Return the cooked pasta to the pot, add the sauce, and toss to combine. Optionally stir in peas.
- Serve immediately or bake in a greased dish at 350°F for about 10 minutes until hot.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
10g
Total carbohydrates
50g
Total protein
15g
Sodium
300mg
Cholesterol
0mg
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