Creamy Vegan Butternut Squash Pasta
Prepare your Ingredients. Listed on the blog: sixhungryfeet.com
1
Cut the butternut squash in half, place on a baking tray and bake for about 40 minutes at 200C.
2
Melt the vegan butter and add finely chopped onion, garlic paste, finely chopped sage and the spices
3
Make the cashew cream. Blend the soaked cashews with water to create a smooth cream.
4
When the butternut squash is roasted, blend with 100ml water and add to the pan.
5
Add the cashew cream.
6
Keep cooking for a few minutes and add some more pasta water to adjust the consistency.
7
Add the pasta into the pan and mix until evenly coated.
8
Serve with some crispy sage, yeast flakes or vegan cheese.
9
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