Isa's Butternut Squash Vegan Alfredo Pasta
Serves: 2
Imelda VonRueden
1 January 1970
Based on User reviews:
49
Spice
64
Sweetness
46
Sourness
39
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
3 cups
Cubed Butternut Squash3 tbsps
Olive Oil (divided)1.5 cups
Raw Cashew2 cups
Vegetable Broth1 cup
White Miso (mellow)1 cup
Nutritional Yeast2 tbsps
Lemon Juice2 cups
Yellow Onion (diced)1 cup
Apple Cider1 cup
Parsley (chopped fresh)Directions:
1
Add sage and stir until fragrant, about 1 minute
2
Preheat oven to 400 degrees F (200 degrees C)
3
Combine squash and 1 tablespoon oil on a baking sheet; toss until coated
4
Roast in the preheated oven until tender and lightly browned, about 25 minutes
5
Bring a small pot of water to a boil
6
Add cashews; simmer until softened, about 20 minutes
7
Drain
8
Combine cashews and 1 1/2 cup broth in a blender; blend until very smooth
9
Add roasted squash, remaining 1/2 cup broth, miso, nutritional yeast, and lemon juice; blend until sauce is combined
10
Bring a large pot of lightly salted water to a boil
11
Cook bow-tie pasta, stirring occasionally, until tender yet firm to the bite, about 11 minutes
12
Drain, reserving 1 cup pasta water
13
Transfer pasta to a serving bowl
14
Heat remaining 2 tablespoons oil in a skillet over medium-high heat
15
Add onion and salt; cook and stir until golden brown, about 9 minutes
16
Pour in cider; cook, stirring up browned bits from the bottom of the skillet, 1 to 2 minutes
17
Stir half of the cashew sauce into the pasta
18
Add onion mixture
19
Stir in enough reserved pasta water to thin and warm sauce
20
Season with pepper
21
Garnish with parsley