Ingredients
Scale
- 2 cups elbow pasta
- 2 cups butternut squash, peeled and diced
- 1 cup raw cashews, soaked for a minimum of 2 hours
- 1 cup vegetable stock
- 1 tablespoon nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- Chopped fresh parsley (for garnish)
Instructions
- Begin by boiling water in a large pot and cooking the elbow pasta until it reaches an al dente texture. Drain the pasta and set it aside.
- In a separate saucepan, add the diced butternut squash and cover it with water. Bring it to a boil and let it simmer until the squash is tender, about 10 to 15 minutes. Once cooked, drain the squash and set it aside.
- In a high-speed blender, combine the soaked cashews, vegetable stock, nutritional yeast, garlic powder, onion powder, smoked paprika, salt, pepper, olive oil, and lemon juice. Blend until silky smooth.
- Add the cooked butternut squash to the blender and blend again until fully combined and creamy.
- In a large bowl, mix the cooked pasta with the butternut squash sauce, ensuring every piece of pasta is generously coated.
- Serve warm, garnished with freshly chopped parsley.
Notes
- Soak cashews for at least 2 hours for best results.
- Adjust seasoning to taste.
- Can be served with additional toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Blending and Boiling
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg