Vegan Cheesy Pasta
If you're looking for a delicious, creamy pasta that's also dairy-free, try this vegan cheesy pasta! The sauce is made from cashews and butternut squash, making it perfect for the Fall and Winter.
Ingredients
- 8 oz Shell pasta
- 2 cubs butternut squash cubed
- 1/2 cup cashews raw, unsalted
- 2 tbsp nutritional yeast
- 1/2 cup almond milk
- 1 tsp salt
- 1 tsp pepper
- 2 tsp lemon juice
- Optional: 2 cups steamed broccoli
Instructions
- Cook the shell pasta according to package instructions. Steam the broccoli, if adding.
- Peel and cube the butternut squash. Then add two cups of the squash and half a cup of cashews to a pot of boiling water. Boil for 10 to 15 minutes, until the squash can easily be pierced by a fork. Once boiled, drain and set aside.
- To a blender, add the boiled butternut squash, cashews nutritional yeast, almond milk, salt, pepper, and lemon juice. Blend until smooth, for about 20 seconds. Make sure your blender can handle hot liquids!
- Add the sauce to a medium pot and turn to medium-low heat. Heat for two to three minutes while stirring. Add in the cooked pasta and steamed broccoli. Taste and adjust seasonings as needed.