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Isa's Butternut Squash Vegan Alfredo Pasta
Isa's Butternut Squash Vegan Alfredo Pasta
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Prep Time:
20 minutes
Cook Time:
77 minutes
Total Time:
97 minutes
Vegan Alfredo with butternut squash, cashews, farfalle pasta, miso, and veggie broth for a cozy meal.
Ingredients:
  • 3 cups cubed butternut squash
  • 3 tablespoons olive oil, divided
  • 1.5 cups raw cashews
  • 2 cups vegetable broth
  • 0.25 cup mellow white miso
  • 0.25 cup nutritional yeast
  • 2 tablespoons lemon juice
  • 1 (16 ounce) package farfalle (bow-tie) pasta
  • 2 cups diced yellow onion
  • salt to taste
  • 3 leaves fresh sage, minced
  • 0.25 cup apple cider
  • ground black pepper to taste
  • 0.25 cup chopped fresh parsley
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfectly heated cooking environment.
  • Coat squash with 1 tablespoon of oil on a baking sheet by tossing.
  • Roast in the oven until tender and lightly browned, for approximately 25 minutes.
  • 1. Boil cashews in a small pot of water for about 20 minutes until softened, then drain.
  • In a blender, puree cashews with 1 1/2 cups broth until ultra-smooth. Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is fully mixed.
  • 1. Boil a large pot of salted water. Add bow-tie pasta and cook until al dente, stirring occasionally, around 11 minutes. Reserve 1 cup of pasta water before draining. Transfer pasta to a serving bowl.
  • In a skillet over medium-high heat, sizzle the remaining 2 tablespoons of oil. Add onion and salt, and stir until they turn golden brown, approximately 9 minutes. Throw in sage and stir until aromatic, around 1 minute. Splash in cider and deglaze the skillet by scraping up the delicious browned bits, 1 to 2 minutes.
  • Combine half of the creamy cashew sauce with the pasta, then mix in the onion mixture. Add reserved pasta water gradually to achieve desired consistency. Season with pepper and top with fresh parsley for garnish.

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