Ingredients
Scale
- 1 butternut squash
- 2 teaspoons olive/coconut oil
- 1 teaspoon sea salt
- 1 box/package of pasta; your choice (450 grams)
- 1.5 cups unsweetened, unflavored almond milk (or your milk of choice)
- 1/4 cup cashews
- 5 tablespoons nutritional yeast
- 1/2 tablespoon dijon mustard
- 1 clove garlic, minced
- 1.5 teaspoons sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric (for added color!)
- 1/2 teaspoon paprika
- tiny dash of cayenne pepper (optional)
- 2 handfuls of fresh spinach (optional)
- Sprinkle of breadcrumbs (optional)
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with aluminum foil.
- Peel and chop the butternut squash. Be very careful during this step, it can be tricky! Don’t cut your finger off. Transfer chopped squash to a bowl and add the oil and salt. Mix around until combined and all squash is covered. Transfer to the lined baking sheet. Spread out evenly. Bake for 30-35 minutes or until soft.
- Meanwhile, start to boil water for the pasta. Cook the pasta according to directions. Once cooked, drain and add the pasta back into the pot.
For the cheese sauce
- In a blender, combine almond milk, cashews, nutritional yeast, dijon mustard, garlic, sea salt, pepper, turmeric, paprika and cayenne pepper. Blend until smooth.
- Add half of the roasted butternut squash to the blender and blend again until smooth.
- Pour the cheese sauce over the pasta in the pot and turn on the heat to medium just to warm it up. Mix until well combined. Add the spinach and the remaining half of the butternut squash (optional) and mix again. (You can save the remaining half of the butternut squash for a different recipe or add it to the pasta).
- Sprinkle bread crumbs over top and serve.
- Enjoy!
Nutrition
- Serving Size: 4
