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Creamy Vegan Butternut Squash Pasta - Simple & savory, quick & easy pasta with in a creamy sauce of butternut squash, cashews, onions, and spices  A nice holiday alternative to mac & cheese!

Creamy Vegan Butternut Squash Pasta

Simple, savory, quick & easy pasta in a creamy vegan sauce of butternut squash, cashews, onions, and spices  A nice holiday alternative to mac & cheese!
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Author: Holly

Ingredients

  • 12 oz package small to medium size pasta of your choice prepared according to package directions
  • 1/4 cup raw cashews
  • 1 1/2 cups butternut squash peeled and cubed 
  • 1/2 large Vidalia onion chopped
  • 1 tablespoon lemon juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon creamy Dijon mustard
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon ground turmeric
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup vegan Parmesan cheese grated

Instructions

  • Prepare pasta according to package directions. Drain and return pasta to the cooking pot; set aside.
  • To a small saucepan over high heat, add cashews and enough water to cover by 1 inch. Bring to a boil for 8 minutes. Drain and set aside.
  • To a medium size pot over high heat, add butternut squash, onion, and enough water to cover by 1 inch. Bring to a boil then reduce heat to low; simmer 15 minutes, until squash is fork tender. Use a measuring cup to scoop out 1/4 cup of the cooking water; set aside. Drain squash and onions.
  • To a high speed blender, add cashews, squash & onion mixture, lemon juice, salt, mustard, garlic powder, black pepper, smoked paprika, turmeric, nutmeg, and reserved cooking liquid. Blend on high 1 minute, or until completely smooth.
  • To the prepared pasta, add all of the butternut sauce and Parmesan cheese, Stir gently to coat the noodles. Serve hot.
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