Creamy Butternut Squash Pasta
Just in time for fall - this butternut squash pasta is delicious and hearty!
Ingredients
- 1 lb penne pasta
- 3 tbsp olive oil separated
- 1 tbsp minced garlic
- ½ cup white onion diced
- 2 cups butternut squash diced
- 1 cup cashews soaked*
- 1 cup plain rice milk
- 1 tsp garlic powder
- ½ tsp onion powder
- ⅛ tsp ground nutmeg
- 1 1/2 tsp salt
- ⅛ tsp black pepper
- Vegan parmesan, for topping
Instructions
- Cook pasta until al dente. Drain and toss in 1 tablespoon of olive oil to keep from sticking.
- Heat 2 tbsp olive oil in a large skillet over low-medium heat. Add the garlic, onion and squash. Cook for ~10 minutes, stirring occasionally until the squash is penetrable with a fork.
- Add the veggies to a blender with rice milk, cashews and spices. Blend until creamy.
- Add the sauce back to the skillet and sauté for about 5 minutes, stirring often, to warm. Stir in the cooked pasta. Serve topped with vegan parmesan.
Notes
*Soak cashews for 2 hours before using to ensure a creamy texture.