As a member of the Healthy Aperture Blogger Network, I was asked to participate in the #PastaFits campaign. I was compensated for my time. Thanks for supporting Hummusapien!
The creaminess that is this pasta….holy moly butternut guacamole.
I could live off cashews. I do live off cashews. But I never eat them plain. Heavens no! That’s far too boring. I blend them into anything and everything because they legitimately make everything taste way better (as evidenced by Cream of Broccoli Soup, Spaghetti Squash with Tomato Basil Cream Sauce, Spinach and Artichoke Pasta…this list goes on and on.)
It’s time for another episode of pasta-is-the-perfect-blank-canvas. Protein, fiber, oodles of vitamins and minerals…100% whole grain pasta has it all, my frands.
I’d be lying if I said I didn’t douse this is Frank’s hot sauce. They should hire me as their spokesperson. I mean I think I kind of made hummus and hot sauce a thing. Maybe?
Sage is kind of weird but I kind of adore it. Mostly because it’s so fuzzy. Like can I pet you before I stuff you into a casserole and eat you? Fall would be NOTHING without sage. Amiright.
In addition to Frank’s I also decided last minute to add peas to the mix. Sweet little green peas, bless their hearts. They make a wonderful addition to this recipe, both for color and for texture. My first attempt at adding peas led to a discovery of freezer-burnt peas circa 1997 so I had to go to the store to get a fresh bag. It was well worth it and I suggest you add some peas to your vegan butternut pasta as well. Peas and thanks.
So I was lazy and used two bags of Trader Joe’s pre-cut butternut squash for this recipe because I wasn’t about to break my arm hacking one open. Don’t act all shocked. I’ve been there and done that. If you use a whole squash, you should most definitely save the seeds and roast them with a bit of cinnamon, salt, and cayenne. Sweet, salty, spicy, heaven.
Pasta is my favorite.
- ¾ cup raw cashews
- 24oz cubed butternut squash
- 16 oz whole-grain pasta, cooked according to package directions
- 1½ cups vegetable broth
- 1 tbsp pure maple syrup
- 1 tsp salt
- Freshly ground black pepper, to taste
- 2 tbsp fresh shopped sage (plus more for garnish)
- 1 cup peas, optional
- Preheat oven to 400F.
- Place cashew in a bowl. Cover with hot water and set aside.
- Place squash on a baking sheet sprayed with cooking spray. Roast for 30 minutes. Remove from oven, reduce heat to 350F and leave on.
- Meanwhile, cook your noodles.
- Once squash has cooled, add to the bowl of a large food processor along with drained cashews, vegetable broth, maple syrup, salt, and pepper. Process until sauce is smooth and creamy. Stir in sage.
- Place cooked noodles in a large bowl. Cover with sauce and toss to combine. Stir in optional peas. You can serve as is (you may need to reheat) or place in an 8x8in baking dish sprayed with cooking spray at bake at 350F for about 15 minutes or until hot. Serve with hot sauce!
The world lost one of its funniest, most unique men today. You will be so missed, Trevor. Read his post “Lets Talk About Being a Vegetarian Who Doesn’t Talk About Being a Vegetarian” here.