This 8-ingredient creamy Vegan Butternut Squash Pasta will be your new favorite fall meal. Healthy, delicious, and oh so comforting!
- 3/4 cup raw cashews, soaked
- 24 oz cubed butternut squash (I used frozen)
- 1 tbsp extra virgin olive oil
- 16 oz whole-grain penne pasta (or pasta of choice)
- 1 1/2 cups vegetable broth
- 1 tbsp pure maple syrup
- 1 tsp fine sea salt and freshly ground black pepper, to taste
- 2 tbsp fresh shopped sage (plus more for garnish, can sub 1 tsp dried sage)
- 1 cup peas, optional
- Place cashews in a bowl. Cover with hot water and set aside. Preheat oven to 400F.
- Place squash in an even layer on a large baking sheet lined with parchment paper. (If using frozen squash, you can use this post as a guide to roasting.) Drizzle with olive oil and season liberally with kosher salt and freshly ground black pepper. Roast for 30 minutes, flipping halfway.
- Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Drain and set aside.
- Drain and rinse cashews. Once squash has cooled a bit, add to the bowl of a large food processor along with cashews, broth, maple syrup, salt, and pepper. If using dried sage, you can add that now too. Process until sauce is smooth and creamy. Stir in fresh sage. Taste and add more salt or pepper if needed.
- Return noodles to pot they were cooked in. Add 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 (topping with bread crumbs is also nice!) for about 10 minutes, or until hot. Serve with plenty of Frank's hot sauce!
TO MAKE GLUTEN FREE: Use your favorite gluten free pasta.